Lamb Cannelloni

Braised Lamb Shank Cannelloni  with Spinach, Blue Cheese, Toasted Pine Nuts, and Lamb Jus

Pasta Dough

32 ounces flour

24 large egg yolks

4 large eggs

6 teaspoons olive oil

4 tablespoons milk

1. Mound flour on board and make well in center
2. Put egg yolks, egg, oil and milk in center. (be careful to make sure that well is large enough to hold everything)
3. Use finger to break yolks and slowly incorporate flour by stirring center mixture. Eventually you wont be able to stir with fingers. 
4. Begin incorporating flour with pastry scraper until dough is formed. (will look flaky but hold together)
5. Knead dough for until silky smooth 10 to 15 minutes.
6. Make sure it is well-kneaded extra 10 minute or in mixer for 5 minutes. 
7. Double wrap dough and let rest for at least 30 minutes to 1 hour.
8. Can be made a day ahead.
9. Roll pasta through pasta maker until very thin about a 1.5 on the pasta machine dial.
10. Blanch the pasta in small sheets cut for cannelloni.

Braised Lamb

lamb shanks

mire poix

1.5 liter bottle of red wine

thyme rosemary

1. Sear off lamb shanks. 
2. Brown mire poix.
3. Deglaze with red wine. Allow to cook down.
4. Place lamb in roasting pan with mire poix and liquid.
5. Cover roasting pan tightly with foil, cook at 350 until the meat falls off the bone.
6. Meat will needed to be pulled off the bone for filling. Be careful to make sure there is no gristle in mixture.
7. Reserve lamb jus for sauce.

Filling

3 onions, diced

1 head of garlic

spinach

pine nuts, toasted

blue cheese

1. Caramelize onions and garlic.
2. Saute spinach with a small amount of butter or oil. Drain spinach well and then squeeze dry in cheese cloth.
3. Pulse lamb meat in food processor until coarsely chopped making sure to make the meat will not put holes in the pasta when rolled.
4. Mix onions, garlic, spinach, lamb, pine nuts, and blue cheese to make filling for cannelloni.
5. Fill cannelloni sheets with mixture in small amounts and roll up no more than one full roll.
6. Place in pan and set so that each cannelloni does not touch the other. Put a small amount of water or stock in bottom of pan. Cover pan with saran wrap and foil creating a steamer.
7. Cook for about 10 minutes.

Lamb Jus

Reduce lamb jus until flavorful and season. Red wine can be reduced and added to the lamb jus but is probably unnecessary.