Braised Lamb Agnolotti with Garlic Lamb Jus
Chestnut pasta sheets, either homemade or store bought; plain pasta
Braised Lamb for filling
1/2 Lamb Shoulder
1/4 leek, diced
1/3 onion, diced
1 carrot, diced
1/2 pc celery, diced
1/2 L lamb stock
1 bay leaves
1/2 tsp peppercorns, white
1/4 stem rosemary
1/2 pinch thyme
1 stem parsley
One day in advance, rub the shoulder with salt. Let that sit overnight.
Brush off the salt. In a hot pan, sear the sides of the lamb shoulder until golden brown.
In a deep pan, place the diced vegetables and herbs. Put the lamb on top of the vegetables.
Pour the lamb stock over the vegetables. The liquid should just cover the vegetables. Cover
the pan with foil.
Bake at 450 F for 20 mins. Turn down to 400 F for 20 mins. Lower to 350 F for 20 mins. Flip
over the lamb to allow for even cooking. Cook at 350 F for another 15 mins.
Once done, let the shoulder drip dry for 10 mins. It is best to shred the meat while it is still
warm, but cool enough to handle. Set the filling aside.
Strain the leftover liquid. In another pan, slice some shallots and sweat this off. Add 1 cup red
wine and let this reduce so that there is little wine left. Add the leftover lamb liquid to this
and simmer until thickens. This will be the sauce for the pasta.
Cut the pasta into squares that are 3”x3”. Place a tablespoon of filling in the center of the
square. Lightly brush the edges with egg wash. Bring all four corners together to a point in
the middle, pressing the edges together so they stick. Be sure to press out all the air, this will
ensure they stay together when cooked.
Cook in boiling water until they float.
Arrange nicely on a plate.
You’ll want to serve four or five agnolotti per serving.
Reheat the sauce and spoon liquid over each of the agnolotti.
Garnish with chopped and roasted fresh chestnuts.
For Dominique Moussu, executive chef at Teatro, an upscale Italian restaurant on Stephen Avenue, fine dining is more than just one great dish. It’s about making dining an experience—an evening out to delight one’s senses. For this, he suggests something that’s a growing trend in the city: chef’s tasting menus.
These usually consists of five to seven small- to medium-portioned courses, each created to offer varied yet complementary textures and flavours. When properly executed, the courses balance and flow like the movements of a symphony—except that all the senses are stimulated, leading to a pleasant whole-body satisfaction. “You have to take pleasure in eating,” says Moussu who in the past three years has found a 20 per cent jump in the number of people trying out the chef’s menu. “When I started, people would come in, order one dish and boom, they’re gone. That’s not an evening,” he adds.