Lamb Shank Ravioli
Recipe by Chef Gregory Zapantis
Ingredients – Braised Lamb Shank
12 lamb shanks
5 onions diced
4 carrots diced
6pcs celery diced
1 cup extra virgin olive oil
1 btl red wine (34oz)
2 qt plum tomatoes-crushed
2 qt veal stock
Preparation 1:
Roast the lamb shank for 45 minutes and remove from the oven. In a roasting pan, sauté the lamb shank, onions, carrots and celery in extra virgin olive oil. When the onions become translucent, add red wine, veal stock and plum tomatoes. Place the roasting pan and all the ingredients, in the oven and braise for 2 hours at 400 degrees. Remove the pan from the oven and skim the fat. Cool lamb shank and de-bone. Set aside the meat for the ravioli.
Ingredients – Pasta
3 cups semolina
2 oz all purpose flour
5 whole eggs
2 oz water
Preparation 2:
Blend all the ingredients with a paddle for 5 minutes. Remove from the blender and knead for 3 minutes. Using a rolling pin, roll the dough ¼ inch thick. Cut the dough using a circle cutter, 3 inches in diameter.
Preparation 3:
Brush the edges of pasta with egg yolk. Put 2 large spoons of lamb shank in the center of the pasta. Pull the edges together and pinch closed. Boil for 3 minutes or until pasta is cooked.
Mise en Place:
Place a little St. George wine sauce in the plate. Place the ravioli on top. Garnish the ravioli with a little more St. George wine sauce, micro greens and chives.
