Linguine with Lamb Shoulder - Golden Ravioli

Ingredients

• 500g of Golden Ravioli fresh Linguine
• 1.5 kg lamb shoulder with the bone out
• Extra virgin olive oil for browning
• 1 x small red onion, peeled and finely chopped
• 1 x carrot, peeled and finely chopped
• 1 x celery stalk, finely chopped
• 4 x cloves of garlic, peeled and finely chopped
• 2 tbsp fresh thyme leaves, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 1 cup of white wine
• 1/4 cup of Dijon mustard
• 1/2 cup of dried porcini mushrooms (soak in 1 ltr of water)
• 1 ltr of pouring cream
• Salt and freshly ground pepper, as required
• 100g of butter
• 1/2 cup of finely grated Parmesan cheese