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Braising the Lamb:

For the Sauce:

The Mashed Potato:

  • Water,hot 1 l
  • Potatoes 2 kg
  • Egg, york 5 pc
  • Cheddar cheese 250 g
  • Salt

The Sauce:

Plating & Baking:

  1. Braising the Lamb:

    • Dip lamb shanks in flour, season with salt & pepper, colour the shanks in oil, golden colour, remove and set on the side in baking tray.
    • Add mire poix and bouquet garni.
    • Dilute Knorr Demi Glace Base in hot water whisk until dissolved, pour over the lambs.
    • Cover with aluminum foil and bake in the oven on 160°C for 2 hours.
  2. For the Sauce:

    • Meanwhile, sauté garlic, onion, celery in olive oil.
    • Add Knorr Italian Base and Worcestershire sauce.
    • Add frozen peas, season with salt and pepper.
    • Add the mix on top of the lamb tray, cover and bake for another 1 hour.
    • Remove from oven and set on the side.
    • Clean meat off the bone, and mix again in the sauce, keeping the bones for another use.
  3. The Mashed Potato:

    • Bring water to a boil, add potatoes when boiled, remove from water and mash the potatoes.
    • Add egg yellow and mix well, add the grated cheddar cheese, and salt.
  4. The Sauce:

    • Bring hot water and Knorr Demi Glace Base together and whisk over medium heat, simmer until thick for up to 10 minutes. Serve on the side.
  5. Plating & Baking:

    • Using oval baking deep plate for two persons, add ragout mix, stick two pieces of bones.
    • Pipe mashed potato and lay slices of potato as shown in the photo. Brush with melted butter and bake in oven for 25 minutes or until hot from inside and golden colour.
    • Serve with side salad, slices of bread and Knorr Demi Glace sauce.
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