n for the potato puree`; nn Boil in salted water the potatoes with the skin on. When ready  peel an mash with the "Moulin" add hot boil milk, butter, grated parmesan, nutmeg, salt and pepper, mix well and when tasty and smooth creamy keep in hot ready for use. sauté` with butter and a piece of garlic, ready for use.nn For the lamb shank:nn Clean form the excess fat the shanks, pan fry in hot olive oil, season well. Cut in small pieces the carrot, onions, celery and fry in little oil, then add the nice colored lamb shanks, add the herbs the spices and the red wine, when evaporated add tomato paste and cover with water. Cook for 45 minutes or more, covered in the oven at 180° c. When ready remove the shank from the sauce, end with the help of the Mullin mash the sauce on the pieces of shank, covering them, when cold keep in the fridge readynn For use Platingnn In the center put the mashed potato, on top the hot shank, arrange evenly the sauce and garnish with sauté` sting vegetables, Deco with a fresh herb and serve.nn  n