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1
Preheat the oven to 325.
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2
Season the lamb shanks generously with salt and pepper.
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3
Heat the olive oil in a large enameled cast-iron casserole.
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4
Working in batches, brown the lamb shanks thoroughly over moderately high heat, turning often, about 3 minutes per side; transfer the shanks to a large bowl.
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5
Pour off any fat from the casserole.
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6
Add the carrots and onion and cook, over moderately high heat, stirring occasionally, until browned, about 5 minutes.
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7
Add the wine and boil for 5 minutes, using a wooden spatula to scrape up the browned bits from the bottom of the casserole.
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8
Return the lamb to the casserole.
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9
Add the tomatoes, chicken stock, 20 whole garlic cloves, the bay leaves and cinnamon sticks.
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10
Tie the parsley sprigs with string and add them to the casserole.
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11
Bring to a boil and skim, then cover and cook in the preheated oven for 1 1/2 to 2 hours, or until the lamb is very tender.
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12
Remove the casserole from the oven.
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13
Transfer the lamb shanks to a large bowl and cover with foil.
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14
Pick out and discard the cinnamon sticks, bay leaves and parsley.
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15
Let the cooking liquid stand for 5 minutes, then skim off the fat.
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16
Working in batches, puree the cooking liquid and vegetables in a blender.
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17
Strain the sauce back into the casserole through a coarse sieve.
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18
Boil the sauce until reduced by half, stirring frequently, about 30 minutes.
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19
Season with salt and pepper and return the lamb shanks to the sauce.
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20
Bring the shanks to a simmer.
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21
In a small bowl, combine the minced garlic with the minced parsley and tangerine zest.
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22
Set a lamb shank on each plate.
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23
Spoon the sauce over the meat, sprinkle with the gremolata and serve.
