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1
Preheat the oven to 150C/Gas 2.
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2
Select a heavy-based, ovenproof pan that will hold the lamb shanks quite closely together.
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3
Season the shanks and put them in a colander.
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4
Throw the flour over them and shake it around over the sink.
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5
Heat half of the oil in the pan and sear the shanks on all sides until golden brown.
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6
Take the meat out and set aside.
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7
Fry the onions, celery, carrot and garlic, stirring from time to time.
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8
After 5 minutes, turn the heat down and cover.
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9
After 10-15 minutes of on-off stirring, the veg will have softened nicely.
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10
Put the meat back in and add the wine and the bay leaves.
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11
Let the wine reduce by a third, then tip in the tomatoes, along with enough stock so that the liquid just about covers the shanks.
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12
Add the olives and season.
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13
Pour in the rest of the oil, cover and place in the oven for 2-3 hours, until the meat chunks are coming away from the bone.
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14
Take the dish out of the oven and let it sit for 15 minutes with the lid on.
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15
Cook the pasta according to the directions.
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16
To make the gremolata, mix the chopped parsley, lemon zest, garlic, and some seasoning.
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17
Drain the pasta, return it to the pan and ladle in all of the veg and juice to coat it nicely.
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18
Toss gently and tong into a serving dish.
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19
Put the shanks on top, add a ladle or two more of the sauce and sprinkle with gremolata.
