Braised Lamb Shank with Whole Beans and Red Peppers

Season lamb with salt and pepper. Heat the olive oil in a heavy pan and sear the lamb on all sides.

Remove and add the shallots and garlic. Cook until aromatic and add the oregano.

De-glaze with red wine and add Demi-Glace and tomato paste.

Re-add the lamb and braise in a 250 degree oven (covered) until the meat is tender.

Remove the lamb carefully and add the onions, tomatoes, and oregano. Simmer until the onions are tender and add the olives. Ladle the sauce over the lamb shank and serve immediately.

Saute the shallots and garlic in butter until aromatic. Add oregano, and peppercorns. Deglaze with red wine and reduce by half.

Add to hot demi glace, strain and finish with butter.