Lamb Shank Pies With Paris Mash

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donna hay


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2 tablespoons olive oil

5 x 250g lamb shanks

sea salt and cracked black pepper

1 brown onion, chopped

4 cloves garlic, crushed

1 bay leaf

½ cup (125ml) red wine

1 litre (4 cups) beef stock

2 tablespoons tomato paste

2 x 250g sebago (starchy) potatoes

20 g butter, chopped

½ cup (125ml) double (thick) cream

2 egg yolks

sea salt flakes

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