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["Preheat oven to 325u00b0", "", "1. Mix Rub in a small bowl, rub all over lamb. Let stand for 30 minutes", "", "2. In a large roasting pan, heat the oil over medium high heat. Add Pancetta and stir 1 minute. Add celery, carrot and onion and cook until very soft: 15 minutes.", "", "3. Add tomatoes, thyme, bay leaves, lemon peel and garlic. Cook 10 minutes.", "", "4. Add wines, vinegar and sugar. Bring to a boil. Lower the heat to medium and add the broths. Simmer while you brown the lamb shanks.", "", "5. Working in batches, brown the lamb shanks well on all sides in olive oil over medium high heat.", "", "6. Divide the liquid and lamb shanks between two roasting pans. Bring liquid to a boil. Cover with Aluminum foil and put in oven. Cook for 1 hour.", "", "7. Remove foil and cook for an additional 2 1/2 to 3 hours, turning the shanks every 45 minutes, until the meat is very soft.", "", "8. Remove shanks from the liquid and strain the liquid. You should have about 3 quarts. Chill shanks and liquid separately overnight.", "", "9. Bring shanks to room temperature. Remove fat from liquid. Bring to a simmer and reduce by about a third, adjusting seasonings.", "", "10. Pile shanks in one roasting pan and pour the suace over them. Cover with foil and put in oven and rewarm at 300u00b0 for about 45 minutes to bring to serving temperature.", "", "11. Combine Gremolata ingredients.", "", "12. Serve shanks on big plates with sauce and garnish with Gremolata", "", "Note 1: If you would like vegetables included in the sauce, before step 10, cut up 2 each of carrot and celery ribs and a medium onion. In the roasting pan, saute onions and carrots until softened and then add celery and saute briefly. Then proceed with step 10.", "", "Note 2: Serve with garlic mashed potatoes or polenta and a nice green vegetable. The best wine to go with this is a Chateauneuf Du Pape or other big Rhone wine."]
