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1
Trim the fat off the lamb shanks, leaving only a thin layer.
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2
Salt and pepper them.
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3
Select a pan with a tight-fitting lid that is large enough for the shanks to rest side by side.
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4
Without adding any oil or water, warm the pan over low heat, place the shanks inside and brown them on all sides, allowing about 15 minutes for each side.
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5
This will take about 1 hour.
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6
When the shanks are browned, remove them from the pan.
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7
Add the diced carrot and shallots and the garlic cloves to the pan and cook for 5 minutes, stirring occasionally.
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8
Deglaze the pan by adding 1/2 cup of water and scraping the bottom with a spoon.
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9
Add another cup of water, along with the thyme sprigs and celery leaves, and return the shanks to the pan.
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10
Lower the heat so that the liquid is barely simmering and cover the pan tightly to prevent steam from escaping.
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11
Braise the shanks for 2 hours.
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12
Remove the shanks from the pan and place them in a warm oven while you prepare the sauce.
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13
To make the sauce, puree the cooking juices, vegetables and garlic cloves in a food processor.
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14
Put this mixture into another pan, warm over low heat and add a generous amount of black pepper.
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15
Thin the sauce with water if necessary; it should be slightly viscous but still capable of being poured in an even stream.
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16
Mix the gremolata ingredients together and set aside.
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17
Remove the meat from the bones and arrange it on a warm platter or individual plates.
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18
Pour the sauce over and around the meat and sprinkle liberally with the gremolata.
