3 large lamb shanks (4 1/2 pounds)
Kosher salt and cracked black pepper
Olive oil
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
1 head garlic, split horizontally
1 yellow onion, roughly chopped
2 tablespoons dry mustard powder
3 to 4 pinches red chili flakes
2 tablespoons tomato paste
1 cup dry red wine
3 cups low-sodium chicken broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
One 14.5-ounce can stewed tomatoes
Kosher salt
1 pound ricotta cheese, drained
1 cup shredded fontina cheese
1 cup freshly grated Parmesan
Zest of 2 lemons
1 large egg plus 2 yolks
Cracked black pepper
3/4 cup all-purpose flour, plus more for dusting
4 heaping tablespoons whole-grain mustard
4 tablespoons unsalted butter
2 cups fresh peas, or frozen and thawed
6 stalks asparagus, thinly sliced on a slight bias
Fresh mint leaves, torn, for garnish
2 cups fresh pea shoots
Olive oil
Juice of 1 lemon
Salt and freshly cracked black pepper