Braised Lamb Shank Ravioli | Recipe Cart

Ingredients

• 1 1–1¼-pound lamb shank
• Kosher salt, freshly ground black pepper
• 2 tablespoons canola oil
• 3 medium shallots, chopped (about 1½ cups)
• 4 large garlic cloves, crushed
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups low-sodium chicken stock or broth
• 2 bay leaves
• 7 sprigs thyme, divided
• 3 tablespoons olive oil
• 2 medium onions, thinly sliced
• 3 ounces Parmesan, coarsely grated (about ¾ cup)
• 1 14.5-ounce can whole peeled tomatoes
• ¼ cup (½ stick) unsalted butter
• ½ teaspoon red wine vinegar
• Cornmeal or semolina flour (for dusting)
• Fresh Pasta Dough
• 1 large egg, beaten to blend
• Kosher salt
• Coarsely grated Parmesan and thyme leaves (for serving)