Roast Lamb With Ricotta Gnocchi And Morels

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One 5-pound butterflied leg of lamb

Salt and freshly ground pepper

1/4 cup extra-virgin olive oil

3 large carrots, sliced 1/2 inch thick

4 celery ribs, sliced 1/2 inch thick

2 large onions, coarsely chopped

4 garlic cloves, smashed

2 cups dry red wine

1 ounce dried morels

2 tablespoons tomato paste

3 cups chicken stock or low-sodium broth

1 tablespoon unsalted butter

1 large shallot, minced

2 tablespoons chopped flat-leaf parsley

Sheep's-Milk Ricotta Gnocchi

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