Braised Lamb Shank Pasta

Liberally salt the lamb shanks and set aside. In small bowl, combine onion, fennel, garlic and rosemary. In separate large bowl, place half the mixture; lay shanks on top and pack remaining mixture over meat. Refrigerate, uncovered, 24 hours.

In a heavy-bottomed ovenproof stockpot or large saucepan over medium heat, melt butter. Remove marinade mixture from lamb; set aside.  Add lamb to the stockpot; brown the meat on all sides.

Remove meat from pot and add reserved marinade mixture. Over medium to high heat, caramelize the vegetables. Deglaze the pan with the wine; cook until reduced by half.  Add stock and bring to a simmer. Put shanks back into pot and cover tightly.

Preheat oven to 350 F. Place stockpot in oven; cook 2 1/2 hours or until fork tender.  With a fork, peel the meat from the bone and place in a nonreactive bowl.  Strain braising liquid and set aside.

In large sauté pan over medium-high heat, heat oil; bring to a wavy stage. Once oil is ready, add roasted garlic and broccolini; toss to incorporate and heat thoroughly, about 3 minutes. 

Add cooked spaghetti; continue to toss in the pan. Gradually add 1/4 cup of braising liquid; continue to saute, thoroughly coating the spaghetti, garlic and broccolini. Add remaining sauce along with lamb to the pan; cook 3 more minutes.

In small mixing bowl, roll poached eggs in bread crumbs to coat thoroughly; set aside.

Add parmesan and parsley to the pasta mixture; toss together.

To serve, with tongs, divide lamb and pasta into 6 warm bowls. Add crispy poached egg to center of pasta; serve immediately.