Pre-heat oven to 175◦C. Rub oil into the lamb, season lamb well and dust with flour. Heat half the oil in a large frying pan over medium-high heat. Cook lamb, turning occasionally, for 5-7 minutes. Place lamb in an ovenproof casserole dish.
Heat remaining oil in frying pan over medium-high heat. Add garlic and onion cook for 3-5 minutes or until soft and golden. Add celery, carrots, oregano and basil. Cook for 5 minutes or until vegetables are golden.
Add stock to the pan. Add crushed tomatoes, tomato paste, red wine and season with salt and pepper. Bring to the boil, cook for 5 minutes. Add to the casserole dish.
Cover with baking paper and foil. Cook in oven for 3 hours. or until lamb is tender and falling off the bone. Meanwhile, cook gnocchi according to packet directions. Drain well.
Transfer lamb to a heatproof bowl and coarsely shred, discarding bones. Return lamb to sauce. Season, add parsley and stir to combine.
Heat a frying pan over medium heat, add butter, cook for 3 minutes or until melted. Add gnocchi and cook, tossing, for 3-5 minutes or until golden and heated through.
Serve ragu on gnocchi with extra parsley and parmesan cheese.
Try cooking this recipe on the slow cooker option: simply add lamb to slow cooker after browning. Follow recipe until Step 5: pour over sauce lamb necks and cook on high for 4 hours or on low for 7 hours.
This Ragu can be served with polenta or pasta and with your choice of vegetables or salad.
Serve ragu topped with a gremolata.
Ragu can be prepared in advance.
Leftover ragu can be made into pies, filling for toasted sandwiches or crepes.
Check out Sam's youtube cooking demonstration here.