1 bunch young heritage carrots, cleaned and trimmed
2 sticks celery, finely chopped
2 cloves garlic, crushed
2 garlic cloves, crushed
1 leek, finely chopped
1 onion, finely chopped
1 sprig rosemary
1 bunch spring onions, finely chopped
1 small bunch thyme
½ x 400g/14 oz tin chopped tomatoes
500g/1lb 2oz mashed potato
1 bay leaf
salt and freshly ground black pepper
1 tsp caster sugar
2 tbsp olive oil
1 tbsp tomato purée
200g/7oz unsalted butter
100g/3½oz unsalted butter
200ml/7fl oz double cream
2 free-range egg yolks, beaten
200ml/7fl oz full-fat milk
320g ready rolled shortcrust pastry, cut into thin strips
1 lamb shank
500ml/18fl oz lamb stock
300ml/10fl oz red wine