Slow Cooked Lamb Shanks With Lemony Gremolata

Ingredients

2 kilos shanks3 celery sticks diced small3 carrots diced small2 onions diced small4 garlic cloves crushed1 litre of chicken stockcan of crushed tomatoes3 tbs verjuicesaltpepperflour

Steps

In a bowl add some flour with salt and pepper coat shanks and shake of any excessIn a large pot add a splash of olive oil and sear the shanks until golden brown put them in trayIn the same pot you used for the shanks add a splash of olive oil and saute onion and garlic celery and carrots until soft and translucent.Add the chicken stock and canned tomatoes and verjuice.Add salt and pepper to taste let it boil then pour broth over shanks to cover.Foil the tray and place in the oven for 4 hours or until shanks are soft and falling off the bone.Serve on a bed of creamy mashed potatos and a spoonful of gremolata to break the richness of the tomato

Gremolata

1 bunch chopped parsleyHalf a lemon juicedLemon zest of a whole lemon1 garlic clove crushedsplash of olive oilsaltpepper

Steps

Add ingredients together and mix. Serve ontop of shanks