Servings: 2
Ingredients
- 4 lamb shanks
- 4 onions peeled and finely sliced
- 2 carrots peeled and finely sliced
- 2 sticks celery roughly diced
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 tbsp Worcestershire sauce
- 4 cloves garlic peeled and crushed
- 250 ml red wine
- 400 g tinned tomatoes chopped
- 700 ml chicken stock
- 2.5 kg potatoes peeled
- ¼ tsp grated nutmeg
- 150 g butter
- 2 egg yolks
- 3 leeks outer layers peeled and finely sliced
- 2 tbsp brown sauce
- Handful fresh peas or use frozen peas
- Cheddar cheese grated (to taste)
- Neutral cooking oil such as rapeseed or vegetable oil
- Sea salt
- Freshly ground black pepper
- White pepper optional
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