Braised Lamb Shank in Fig Demi Glace

(makes 1 serving)

  • Bonewerks Culinarte Braised Lamb Shank
  • 1 tbsp.  Fig Preserves (or 2 tsp.  Diced Dried Mission Figs)
  • 2 tsp.  Lime Juice
  • ¼ tsp.  Fresh Thyme
  • Salt and Black Pepper, to Taste

HEAT Bonewerks Culinarte Braised Lamb Shank in bag for approximately 20 minutes. Cut bag; remove shank to a serving plate and keep warm.

POUR remaining sauce into a small saucepan; stir in fig preserves, lime juice and thyme. Bring to a boil; season to taste with salt and black pepper. Pour over lamb shank and serve.