Ingredients
- 2 tbsp of olive oil
- 4 lamb shanks
- Sea salt and ground black pepper to season
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 3 cloves garlic, finely sliced
- 6 fresh thyme sprigs
- 750ml fresh chicken stock
- 2 tbsp tomato purée
- 2 tsp of Worcestershire sauce
- 2tbsp tomato ketchup
- 800g potatoes, peeled and cut into chunks
- 75g butter
- 100ml double cream
- 1 free-range egg yolk
- 6 spring onions, finely sliced
- Sea salt and ground black pepper to season
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