Ravioli Stuffed with Braised Lamb Shank

My wife bought me a pasta machine for Christmas. Now, I am a pasta machine.  I've made fresh pasta 4 times in 5 days.  At this rate, by next Christmas I'll have forearms like Popeye.

So far, my forays have taken two paths: linguine and what sauces to make with it (I think I mentioned my failed attempt at a truffled clam sauce in my post about slow-scrambled eggs), and ravioli.

Although my linguine has mostly been quite good (I whipped up a nice pasta primavera for new years), in all modesty my ravioli has been the Best. Thing. Ever.  "Why?" you ask.  Because I stuff it with braised lamb shank. 

A couple of observations about ravioli before I go on.  First, don't get one of those damn trays with the little holes that use a rolling pin to cut your ravioli.  Second, on a related note, the hand stamps work great.  Third, you should time your pasta to be rolled out at the same time you finish your ravioli filling.

All that being said, here's how to knock your socks off for dinner (I'm not kidding). To quote my wife, "I thought only truffles and [something else] could make me feel this way."

Ravioli Stuffed with Braised Lamb Shank

What You Need

1 lamb shank
1-2 tsp olive oil
2 cloves garlic
Juice of 1/2 small lemon
1 cup chianti
1/2 cup chicken broth
1 1/2 cup water
1/4 white onion , diced
1 carrot (diced)
1 stalk celery (diced)
5-6 crimini mushrooms (thinly-sliced)
1 tsp salt
1/4-1/2 tsp oregano
1/2 tsp pepper
1/4 cup parsley (chopped)

What To Do With It

In a medium-sized, high-sided sautee pan, sear the veal shank in olive oil over medium-high heat for about 5 minutes per side.

Add all the other ingredients save about 1 tbsp parsley and simmer (covered) for 2 hours on low to medium-low heat.

About 30 minutes before your veal is done, start making your pasta.  Roll out two sheets approximately 18 inches long and place on a pastry cloth.  Using your ravioli stamp, lightly mark where you would cut your pasta on the bottom sheet of dough.

Remove the lamb shank from the pan and strain the braising liquid. Place the liquid and 1/2 the veggies back in the pan and continue to simmer with the lid off.  Monitor this. 

Strip the meat off the bone and place it and the rest of the veggies in a food processor and mince it up. Taste and salt as necessary.

 Using your stamped pasta as a guide, form little "wheels" of minced lamb about the size of a half dollar and 1/2 inch thick and place on your template.  Lay the other sheet of pasta on top and, starting in the center and working toward the outside, begin cutting your ravioli.

By the way, you should have some water on to boil at this point, and it should be about ready.

Let your ravioli sit 10 minutes or so (place them on the pastry cloth so they don't stick to your work surface), and put them in the boiling water for about 3- 3 1/2 minutes.

Plate, spoon out our sauce and prepare to be thoroughly impressed with your own bad self.

We served this with a Del Dotto Sangiovese.

Lambsicles and Basil Mint Pesto: baa, baa tasty sheep

The rest of world calls them lamb chops, but I just like the sound of lambsicles. Plus it accurately describes how you eat them.
I've been making these for years, but I prefer to serve them by themselves.

However some people seem to think that you can't have lamb without mint. The problem is that I'm not a fan of mint jelly, so I've been on the hunt for some sort of suitable replacement.

Not too long ago, I saw a show where they made a mint pesto sauce. Sounded pretty good, so with a few modifications we were on our way.

Lambsicles and Basil Mint Pesto

What you need:

(Lamb chops)

3-4 Lamb chops per person

1/2 tsp. ground fresh rosemary per person (more is ok)

1/8 tsp. salt per person (salt to taste, however)

1 tbsp olive oil per person

(Pesto)

2 cups chopped fresh mint (maybe chop 1/8 cup more, to add during the process in case you want a little more mint taste)
1 cup chopped fresh basil
12 roasted pecans
2 cloves garlic
3/4 cup sheeps milk feta
extra virgin olive oil
salt (I used Kosher)

What to do with it:

I highly recommend that you use a mini-prep food processor for chopping all the herbs. Otherwise, you'll be at it for a long time...

(Lamb chops)

Place the rosemary, salt and olive oil in a ziplock bag. Mix it up. Put in the lamb chops and coat them, turning the bag occasionally to keep an even marinade going. (if you're cooking a lot of chops, use a big dish, such as a roasting pan.

Once you've got the pesto made, put the lamb chops under a broiler for 4-5 minutes. You're going to cook them until they're just crispy on top, but don't go over 5 minutes. They should be a little pink.

(Pesto)

Grind up the pecans and garlic, then set aside.
Chop the herbs in batches, until you've got the required amount, then put the herbs, cheese (crumbled), nuts and garlic in the food processor. Add about 1/4 cup olive oil, a teaspoon of salt and puree.

Check the consistency and taste. Add some more olive oil and salt, and puree again. You're not going to be adding a set amount each time. Ultimately, you want enough salt for your taste, and enough olive oil to get a consistency that allows you to spread the pesto evenly.