Braised Fullblood Wagyu Shank with Ricotta Gnocchi

Name: Braised Fullblood Wagyu Shank with Ricotta Gnocchi
Ingredients: 3 Double 8 Cattle Company Fullblood Wagyu Shank; 16 ounces Pomi Brand Italian Tomatoes; 1/4 cup Chipotle in Adobo (puréed in blender); 1/2 cup Sun-Dried Tomatoes (packed in oil); 4 SPRIG Fresh Thyme; 3 Carrots (peeled and medium diced); 3 STALK Celery (medium diced); 1 Leek (medium diced); 1 Large Yellow Onion (medium diced); 8 Garlic Cloves (smashed); 8 ounces Red Wine; 1 pint Beef Stock; 2 teaspoons Kosher Salt; 1 teaspoon Freshly Ground Black Pepper; Grapeseed Oil; Kosher Salt (to taste); Freshly Ground Black Pepper (to taste); 2 teaspoons Sherry Vinegar; 16 ounces Whole Milk Ricotta Cheese; 2 Eggs; 1 cup Parmesan Cheese (shredded); 1 1/2 cups Flour; 1/2 cup Unsalted Butter; 4 SPRIG Sage (leaves only); 1 teaspoon Kosher Salt; Olive Oil