For the lamb shanks
3 slices bacon, diced
2 lamb shanks
2 stalks celery, diced
2 carrots, peeled and diced
1/2 onion, peeled and diced
1 leek, rinsed thoroughly and diced
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup dry red wine
3 cups beef stock
1.5 ounce container veal demi-glace (optional)
3-4 sprigs fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper

For the root vegetable puree
2 carrots, peeled and medium diced
2 sweet potatoes, peeled and medium diced
2 parsnips, peeled and medium diced
2 tablespoons unsalted butter
1/4 cup heavy cream, warmed
Kosher salt and freshly ground black pepper