Asian Braised Lamb Shank Ravioli

Filling and Sauce

2 Lamb Shanks
1/2 cup  Carrot
1/2 cup Celery
1 cup Onion
1 litre Beef Stock
1 tbsp Fresh Garlic
1 tsp Fresh Ginger
1 tsp Chinese Five Spice
1 tsp Fermented Black bean
1 cup lemon grass
1/2 cup Red Wine
1/4 cup 35% Cream
Cilantro

In a Medium sized rondo, sear the lamb shanks on all sides to lock in the flavours and juices. Then add the onion, carrot, celery, garlic, ginger and lemon grass. Cook vegetables until slightly browned and add the fermented black bean and Chinese five spice continue to cook this for approx 2 minutes.
De glaze the pan with Red Wine and reduce by a half, then add your beef stock. Cover this and place in 200 degree oven for 3.5 hours.

To make the sauce' take the braising liquid and reduce by 1/2, and add 1/4 cup 35% cream. Finish the dish with fresh cilantro.