• Season and Sear: Start by seasoning the lamb shanks generously with salt and pepper. In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the lamb shanks until they develop a golden-brown crust on all sides. Remove and set aside.
• Aromatics and Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables soften and release their aromatic fragrance.
• Flavour Infusion: Pour in the red wine and let it simmer for a few minutes, allowing the alcohol to evaporate while infusing rich flavours into the dish.
• The Braising Liquid: Add the diced tomatoes and chicken stock, rosemary and bay leaf to the pot then return the lamb shanks so that they are partially submerged in the braising liquid.
• Low and Slow Cooking: Reduce the heat to low and cover the pot. Let the lamb shanks simmer gently for 2 to 3 hours, or until the meat becomes tender and easily falls off the bone.
• While shanks are cooking make your Gremolata.
• Mix parley, lemon zest, garlic, olive oil, salt and pepper in a bowl and mix together well.

To Serve

• Remove shanks from the sauce on to plates, spoon over extra sauce and top with a teaspoon of gremolata. Serve with mashed potato and green beans.