MAKE IT
1) Preheat oven to 325.
2) Season lamb shanks with salt and pepper.
3) In a large sauce pot over medium heat add lamb shanks and sear on both sides. Remove the lamb shanks from the pot and set aside.
4) Next add the onions, carrots, celery, and garlic.
5) Add the tomato paste and allow to cook for about 4 minutes.
6) Deglaze the pan with white wine. Cook for about 2 minutes.
7) Add chicken stock, canned tomatoes, thyme, and rosemary.
8) Put the lamb shanks back in the pot and cover. Place in the oven and allow to cook for approximately 4 hours.
9) Remove the lamb from the oven. Remove the meat from the bone and all tendons. Shred the meat. Place back into the braising liquid.

PESTO
1) In a food processor add pine nuts, garlic, and grapeseed oil. Blend all ingredients together.
2) Add parsley and basil and continue to blend.
3) Finish the pesto with the lemon juice and Parmesan. Season with salt and pepper.

PASTA & PLATING
1) Place a large stock pot on the stove with seasoned water. Bring the water to a boil and add pasta. Cook according to the package.
2) In a sauté pan add pasta and lamb ragout and peas (optional).
3) Place the ragout in a bowl and top with ricotta cheese, pesto sauce, and Parmesan cheese.