Lamb shank pies with paris mash

1. preheat oven to 180C

2. heat oil in oven proof pan.

3. Sprinkle shanks with salt and pepper and cook for 1-2min each side or until brown, remove from pan and set aside

4. add onion, garlic an bay leaf and cook for 2-3min until onion has softened

5. add wine and cook for 1 min. add stock and tomato paste and return shanks to pan. cover with tight fitting lid, place in oven and roast for 2 hours or until shank is tender

6. place potatoes in salte cold water and bring to boil

7. cook for 1 hour or until tender

8. drain and set aside to cool slightly, peel potatoes and press through sieve

9. place butter and cream in saucepan over high heat and stir until butter has melted and cream just comes to the boil

10. add butter mixture to potato with egg yolks and salt and mix until well combined. set aside

11. once cooked, allow shanks to cool completely. remove from pan, reserving pan juices and shred the meat.

12. discard any fat

13. return meat to pan and mic to combine pan juices

14. spoon into 4 x 250ml pie tins, top with mash and bake for 10-15min or until golden