Preheat the oven to 375 degrees and line 2 baking sheets with foil or use nonstick baking sheets. Thoroughly rinse produce and pat dry. Dice green onions on a bias (angle). Peel potatoes and cut into ½" or ¼" cubes. Mince garlic

Bring a medium pot of potatoes covered with cold water and a dash of salt to a boil. Cook over high heat for 10-12 minutes, or until potatoes are tender. Put a colander in the sink. Drain water and add garlic, half the green onion (reserving remaining for garnish), butter, and heavy cream. Mash together until potatoes are smooth with a few lumps. Add salt and pepper to taste. Set aside

While potatoes are cooking, arrange carrots on one prepared baking sheet. Drizzle with honey and a dash of salt and pepper.Place in oven to roast for 10-12 minutes, or until fork tender and beginning to caramelize. Watch carefully, as honey can hasten cooking.

While carrots are roasting, pour juices from the sous-vide bag into a medium pan.

Add ¼ cup of water and turn heat to medium. Add the lamb shanks and cover with a lid. Allow to simmer on low for 5-6 minutes each side, or until heated throughout. Add salt and pepper to taste. Keep warm until ready to serve.

Arrange the baguettes on the second baking sheet. Brush with a bit of olive oil and place in oven to toast for 5-6 minutes, or until desired crustiness is achieved.

Add a serving of potatoes to each plate. Arrange lamb shank against the potatoes. Place honey carrots on the opposite end of the potatoes. Drizzle sous vide sauce over the potatoes and lamb shank. Garnish with remaining green onion and a crack of fresh black pepper.