lamb shank pies with paris mash
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lamb shank pies with paris mash
  • 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

paris mash

  • 2 x 250g sebago (starchy) potatoes
  • 20g butter, chopped
  • ½ cup (125ml) double (thick) cream
  • 2 egg yolks
  • sea salt flakes