Preheat the oven to 250ºF.

Season the lamb with salt and pepper. Heat dutch oven over high heat. Add a tablespoon of oil and when hot, add the lamb and then sear on all sides. Using tongs, remove the seared meat to a bowl and set aside.

Add the onion, carrot, and celery, stirring to scrape up any browned bits from the bottom of the pot. Add a bit of water, if the vegetables are sticking. When the onions are soft and translucent, about 10 minutes, add the bay leaf, spice blend, and half the kumquats. Add back the lamb, cover with chicken stock, and sprinkle gelatin over. Bring to a boil. Cover dutch oven and bake in a 250ºF oven for 2 hours, or until completely tender.

While the stew cooks, prepare a half batch of gnocchi, see recipe here. To cook, sauté in a small pan on medium heat in a tablespoon of butter, until cooked through. Reserve and keep warm.

Using tongs, remove the meat to a bowl, cover, and set aside to keep warm. Strain the braising liquid and add it back to the pot and reduce by half, about 10 minutes. Add liquid smoke, fish sauce, Worcestershire sauce, and sweetener. Add most of the remaining kumquats, reserving a few sections for garnish. Season to taste with salt and pepper and let the jus sit.

Re-warm the gnocchi gently.