You'll just have to imagine the luscious end result.
So with all that leftover sauce/stew from the braised lamb shanks, I decided I could turn it into another lovely meal if I just gave it a bit of a face-lift. It's kind of a cross between stretching leftover stew and a pasta sauce.
I started by peeling and slicing 4 carrots, and setting them in a medium sauce pan with 2 TBS olive oil, 1 tsp of agave nectar, a pinch of salt, and 1/4 cup of water.
Place the lid on and cook for about 5-7 minutes, until the liquids are bubbling & the carrots are softened. Normally at this point I would say, "Cook an additional few minutes until all the water in the pot has boiled off and the carrots are left with a sweet glaze on them."
But this time around I added 2 whole tomatoes, seeded and chopped into chunks, as well as 1 chopped clove of garlic, and once that had become aromatic, a few splashes of beef stock.
I wasn't kidding when I said there wasn't much meat left...
But what there was I finely minced and threw into the pot with the bubbling carrots, tomato and stock.
To that I added enough of the leftover lamb sauce/liquids to serve 4 people, and had salted water at the boil and ready to drop some gnocchi as soon as the fam arrived.
Once the gnocchi float to the top, they're done, so I portioned them out, topped with with the revamped stew mixture, and finished it with a tablespoon of mascarpone cheese to melt into everything and make it brilliant and decadent.
And it was.