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