Patagonian Malbec-Braised Lamb with Sage-Kissed Calabaza Gnocchi and Smoked Criolla Essence

Preheat oven to 160°C (325°F). Pat the lamb shoulder dry with paper towels and season generously with 2 teaspoons sea salt and 1 teaspoon black pepper.

Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb on all sides until deeply browned, about 5-7 minutes per side. Remove lamb and set aside.

Add the chopped onion, carrots, and celery to the pot, adding a splash more olive oil if needed. Sauté for 8-10 minutes until softened and lightly caramelized. Add smashed garlic, rosemary, thyme, and bay leaves, cooking for 1 minute until fragrant.

Deglaze the pot with Malbec wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate slightly. Return the lamb to the pot and pour in the beef broth. Ensure the liquid mostly covers the lamb; add more broth or water if necessary.

Bring the liquid to a gentle simmer, then cover the Dutch oven and transfer to the preheated oven. Braise for 3 to 3.5 hours, or until the lamb is fall-off-the-bone tender. Carefully remove the lamb from the pot and set aside to rest. Strain the braising liquid through a fine-mesh sieve, discarding solids. Skim off excess fat and reduce the liquid over medium-high heat on the stovetop until it reaches a desired consistency for a rich sauce, about 10-15 minutes.

While the lamb braises, prepare the Calabaza gnocchi. Cut the butternut squash into large chunks, toss with 1 tablespoon olive oil, and roast in the oven at 200°C (400°F) for 25-30 minutes, or until very tender. Scoop out the flesh and mash until smooth. Let it cool completely.

In a large bowl, combine the cooled squash mash, 250g all-purpose flour, egg yolk, nutmeg, 1/2 teaspoon salt, and chopped sage. Mix with your hands until a soft, cohesive dough forms. Do not overmix. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.

Lightly flour a clean surface. Roll small portions of the dough into long ropes, about 1.5 cm (0.6 inch) thick. Cut the ropes into 2 cm (0.8 inch) pieces. You can leave them as is or gently roll each piece over the back of a fork to create ridges.

Bring a large pot of salted water to a rolling boil. Drop the gnocchi in batches and cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a plate. Toss lightly with a drizzle of olive oil to prevent sticking.

For the Smoked Criolla Essence, char the red and green bell peppers and tomatoes directly over a gas flame or under a broiler until the skin is blackened. Place them in a bowl, cover with plastic wrap for 10 minutes to steam, then peel and deseed. Dice the peppers and tomatoes finely. Finely dice the red onion.

In a bowl, combine the diced peppers, tomatoes, red onion, chopped parsley, chopped oregano, red wine vinegar, 1/4 cup olive oil, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and let it sit for at least 15 minutes for flavors to meld.

To serve, shred the tender lamb from the bone. Arrange a bed of sage-kissed Calabaza gnocchi on each plate. Top with the shredded Malbec-braised lamb. Drizzle generously with the reduced braising liquid. Spoon a vibrant portion of the Smoked Criolla Essence over and around the lamb. Serve immediately.