SLOW-ROASTED LAMB AGNOLOTTI WITH SAGE BEURRE NOISETTE
Prep time 30 mins Cooking time 3 hours Serves 4-6 3 tbsp olive oil 100g butter 4 lamb shanks, trimmed 2 medium carrots, chopped 1 leek, sliced 1 onion, chopped 1 celery stick, sliced 4 garlic cloves 2 rosemary sprigs 600ml non-alcoholic white wine 250g pasta dough Flour, for dusting A handful of sage leaves, roughly chopped Preheat the oven to 180ºC. Heat olive oil and a knob of butter (20g) in a large ovenproof saucepan, lightly brown the lamb shanks and remove. Reduce the heat and add carrots, leek, onion, celery, garlic and rosemary to the pan. Sauté until the onion is translucent and beginning to brown. Return the lamb to the pan and season well with salt and pepper. Pour in the non-alcoholic wine, cover with a tight lid or foil, and place in the oven for two and a half hours, until the lamb is falling off the bone. Cool and reserve the liquid and vegetables. Once cool, discard the garlic and strip the meat from the bones. Place in a food processor with a two-third cup of the cooking liquid and vegetables. Process until the meat is finely shredded. Adjust the seasoning. Cut 8cm rounds from the pasta dough using a cookie cutter and place a teaspoon of the lamb mixture in the centre of each. Dip a pastry brush in a little water, brush their edges and fold them in half. Gently press out any air pockets, pinching the edges to seal the agnolotti parcels. Dust very lightly with flour and set aside, but do not allow to stand for too long, or the dough will become sticky. Bring a large pot of salted water to the boil and cook the agnolotti in batches. When the parcels float to the surface, remove with a slotted spoon and transfer to a plate. Melt the remaining butter in a frying pan over gentle heat and add the sage leaves. Allow the butter to brown, then pour the mixture over the agnolotti. Serve immediately.