Lamb shank



  1. Seal the lamb shanks and add in the mixed mirepoix and rosemary. Cover with lamb stock and braise in a pre-heated oven at 130°C for 2-3 hours until the shanks are tender.

  2. Remove from the braising liquor and glaze with heated Machpie Demi-Glace.

  3. Place on a bed of hot mashed potato and top with more Machpie Demi-Glace.

  4. For an alternative sauce, pass the braising liquor and skim off the fat, reduce down to a glace, add in Macphie Demi-Glace, heat and serve.