Recipe: Braised Lamb Shanks Root Vegetable Puree

Ingredients

• 3 slices bacon, diced
• 2 lamb shanks
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 1/2 onion, peeled and diced
• 1 leek, rinsed thoroughly and diced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 3 cups beef stock
• 1 (1 1/2-ounce) container veal demi-glace (optional)
• 3 to 4 sprigs fresh thyme
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• 2 carrots, peeled and medium diced
• 2 sweet potatoes, peeled and medium diced
• 2 parsnips, peeled and medium diced
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream, warmed
• Kosher salt and freshly ground black pepper

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