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1
If you have time, salt and pepper the shanks the day before.
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2
If not, do it as much ahead of time as possible.
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3
Preheat the oven to 325F.
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4
Heat a oven-proof, heavy-bottomed pan over medium-high heat.
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5
Warm the oil and add the shanks, browning them well on all sides.
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6
Remove the shanks from the pan and pour out all but one tablespoon of oil.
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7
Add in the onion, carrots, garlic, thyme, peppercorns and bay leaf.
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8
Cook for 5 minutes, until the vegetables soften.
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9
Then turn up the heat to high and add the white wine, scraping the brown bits from the bottom of the pan.
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10
After a minute, add the tomatoes.
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11
Bring to a boil and allow to cook down by half.
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12
Add the shanks back to the pan along with the chicken broth.
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13
Cover and place in the oven for 2 1/2 to 3 hours.
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14
While the lamb is cooking, make the gremolata.
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15
Combine the parsley, lemon zest, and garlic cloves.
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16
Set aside.
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17
When the lamb falls off the bone, remove from oven, about 2 1/2 to 3 hours.
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18
Take shanks out of the pan and throw away the bones.
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19
Place the sauce in a food processor and pulse to create a rough puree.
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20
Pour over the lamb meat.
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21
Top with a tablespoon of gremolata.
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22
I served this on top of polenta, but it would do just as well on a bed of mashed potatoes, braised greens, or in a bowl with a nice piece of bread to sop up the juices.
