Chef Jason Fullilove Pyramid Lamb Shank Agnolotti

  • Prep time 8Min
  • Cook time 0Min
  • Technique Roast
  • Meat Lamb
  • Cut Shank
  • Serves 0

Pyramid Lamb Shank Agnolotti with Yuku Kosho, Peas & Pecorino


Braised lamb shanks:

  • 6 Aussie lamb shanks 
  • 3oz yuzu kosho
  • 1 large onion, coarsely chopped
  • 1 rib of celery, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 4 cloves garlic, sliced
  • dash of salt and freshly ground black pepper
  • 1 cup dry red wine
  • 2 cups chicken broth
  • 1 cup beef broth
  • 4 sprigs of fresh thyme
  • 1 bay leaf

Chef Jason's Agnolotti pasta dough recipe:

  • 7 cups 00 flour
  • 1 cup semolina
  • 12 egg yolks
  • 2 whole eggs
  • 1 tablespoon sea salt
  • 1/4 cup filtered water



Braised lamb shanks:
Place all ingredients in deep roasting pan. Cover with plastic wrap then tin foil. Braise in oven at 300 degrees for 6-8 hours. Remove from oven and remove lamb shanks pull meat from bone.

Strain sauce place on stove and reduces sauce until thick on low simmer. Add some sauce to pulled lamb meat. Add 3oz yuku kosho. And 2 cup grated pecorino.


Use traditional well Method. Let dough rest in refrigeration for 30 minutes. (Or vacuum seal dough for instant hydration and roll out immediately after). Roll out the dough fill with lamb ragu using Pyramid agnolotti method.

Chef Note: :

Garnish with, peas, pea tendrils, shaved pecorino, natural jus