Braised Lamb Ravioli With Shitake Parsley Broth

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Ingredients for 4 servings

2 tablespoons oil, divided (olive or canola)

one 1 pound lamb neck

1 carrot, finely chopped

1 rib celery, finely chopped

1 small onion, finely chopped

1 bouquet garni (I did thyme, rosemary, marjoram, peppercorn, coriander seeds in a piece of cheese cloth and dump the whole thing in with the meat)

4 cups beef stock or water

salt and pepper

2 teaspoons oil

1 cup shitake mushrooms thinly sliced

2 garlic cloves, minced

1/4 cup fresh parsley, finely chopped

Stock from the meat preparation (at least 1 1/2 cups)

2/3 cup millet flour

1/2 cup sweet rice flour

1/2 cup potato starch

2 teaspoons xanthan gum

1 teaspoon guar gum

1/2 teaspoon kosher salt

2 large eggs

4 egg yolks

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