BRAISED SCOTCH LAMB SHANK:
First colour all lamb shanks in sun-flower oil and add fresh better at the end for get nice colour. Then remove the fat and take out the lamb shanks from the pot. Then eat the pot with oil and butter, sweat all aromatic garnishes into until it start to get coloration. Add the seared Scotch Lamb shanks into and deglaze with the red wine, cook to reduce to 8/10 and pour the veal jus on the top. Bring it to the boil and cover with a lid and cook it at 160 C° for 2 hours.
Finally take out slowly all the lamb shank from the jus, strain it and reduce it to consistency.
EGGPLANT BEARNAISE:
Make the reduction and the eggplant caviar.
Then put both in a large sauce pan then make a traditional béarnaise with that.
BABY VEGETABLES FRICASSE:
Peel all of the baby vegetables and cook them in salted boiling water. Pan fries the girolles and heats the baby vegetables in boiling water. Then season them with olive oil and salt.
PLATTING:
Spread a spoon of eggplant caviar on the plate; top it with all the baby vegetables. Place the braised Scotch Lamb shank next to the béarnaise drag and cover it with the reduced lamb jus.