Braised Neck of Lamb with Broad Beans

• 3 necks of lamb cut into six pieces
• 100 g butter
• 200 g

Trim the excess fat from the necks. In a large braising pot, brown them in the butter over a medium flame. When they are brown, remove them from the pot. Soften the mirepoix and garlic in the pot until lightly caramelised. As the vegetables brown, add the tomato paste and de-glaze the pot with the white wine. Return the necks to the pot and add the demi-glace, herbs, peppercorns and salt. If ne