Braised Lamb Shanks & Root Vegetable Puree

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Nutrition per serving    (USDA % daily values)
CAL
1736
FAT
395%
CHOL
189%
SOD
105%

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Ingredients for 2 servings

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

1.5 ounce container veal demi-glace (optional)

3-4 sprigs fresh thyme

2 bay leaves

Kosher salt and freshly ground black pepper

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