Lamb Agnolotti, Yellow Corn, Parmesan

For Braised Lamb:  In a pot, sear lamb breast and neck in fat or oil until golden brown. Remove from pot; add to braising pan. Add celery, onion, carrot and fennel to pot in which lamb was cooked.  Add a little more oil; cook for 10 minutes on medium heat. Add wine and tomato paste; continue cooking until reduced by half. Add stock; bring to a simmer, then turn off heat. 

Pour mixture over lamb in the braising pan; cover with foil. Cook at 325°F for 3 hours or until lamb is falling off the bones. Remove lamb from bones; add braising liquid as needed. Cool and hold. 

For Pasta:  Place flour on a work surface, create a “hill” and make a well in the center; add yolks in center. Add salt; knead for 20 minutes. 

For Spinach Pasta:  Making a well with the flour, add yolks in the center. Add spinach puree and salt; knead for 20 minutes. 

To assemble: Roll pastas out into long, thin rectangles. Place braised lamb in pastry bag; pipe out onto pasta in a strip. Carefully fold over the pasta, pushing down to seal; trim away extra pasta. Use fingers to pinch between the seal and create pockets. Use pasta wheel or knife to separate each pocket. Refrigerate extra braised lamb and pasta. 

Cook one serving of each Agnolotti in boiling water. 

In pan, heat chicken stock; add cooked Agnolotti. Add spinach, lemon zest and 1-1/2 tablespoons of Parmesan. Whisk in butter; add corn.  Transfer to plate; add remaining Parmesan on top.