Braised Lamb Shanks & Root Vegetable Puree

Name: Braised Lamb Shanks & Root Vegetable Puree
Yield: 0
Ingredients: 1 tablespoon tomato paste; A bowl with a capacity of 1/4 liter containing dry red wine; A bowl with a capacity of 3/4 liter containing beef stock; 1 ( 43 gram ) container veal demi-glace ( optional ); 3 to 4 sprigs fresh thyme; 2 bay leaves; Kosher salt and freshly ground black pepper; 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; 2 carrots, peeled and medium diced; 2 sweet potatoes, peeled and medium diced; 2 parsnips, peeled and medium diced; 2 tablespoons unsalted butter; A cup with a capacity of 60 ml containing heavy cream, warmed; Kosher salt and freshly ground black pepper