Season the lamb shanks with salt and pepper. Heat the olive oil in a large casserole dish over medium heat. Brown the lamb shanks in batches until coloured all over. Remove and set aside.

Add the onion, carrot, garlic, bay leaves and thyme to the same pan. Cool for 8-10 minutes until softened. Stir in the tomato puree and cook for another minute.

Return the lamb shanks to the pan and deglaze with 250ml of red wine. Pour over the beef stock, bring to the boil and then reduce to a gentle simmer. Cover and cook for at least 3 hours.

While cooking, prepare the duchess potatoes. Roast whole potatoes, skins on, in the oven at 180 degrees for 60-75 minutes, until completely tender.

While still hot, cut the potatoes in half and scoop out the flesh. Push the potato flesh through a mesh sieve to achieve a fine, lump-free puree. Add your double cream and egg yolks, and beat until smooth and glossy. Season to taste.

Return to your lamb mix and lift the shanks from the sauce. Carefully remove the meat from the bones, keeping the meat in large pieces. Set the bones aside. Return the lamb meat to the sauce and simmer uncovered until the sauce has thickened. Finished with fresh parsley and season to taste.

Spoon the lamb and sauce into an ovenproof serving dish. Place one clean lamb shank bone upright in the centre of the dish as a focal point. Allow to cool before piping over your potato with a star nozzle. Pipe neatly around the bone, leave to cool and finish with brushed egg yolk.

Bake at 180°C for 30-35 minutes until golden and crisp at the edges.