(Serving Suggestion: Serve alongside baby carrots, sugar snap peas, asparagus and roasted potatoes).

Step One - Season your room temperature lamb shanks with a gernerous serve of sea salt.
Step Two - Over a high heat, add a generous splash of olive oil to your largest pot. Once near smoking stage, add one lamb shank to the pot at a time and brown each side of the shank. Set aside and repeat with the remaining shanks.
Step Three - Reduce the heat to medium-high. Add your onions to the pot, with additional oil if required, and cook until slightly translucent. Add the garlic to the pan and cook until fragrant. Add the celery, carrots and a dash of sea salt. Cook for 10-15 minutes, or until the vegetables start to caramalise.
Step Four - Add the tomato paste to the pan and thoroughly stir through for 3-5 minutes. Deglaze the pan with the red wine, stirring well and allowing for all the developing flavours to combine. Reduce the heat to medium and allow the liquid to reduce by half.
Step Five - Add the bouquet garni to the pot along with the chicken stock. Stir gently to combine.
Step Six - Place the lamb shanks back into the pot and bring the liquid to a simmer.
Step Seven - Pop the lid onto the pot and allow for the lamb shanks to simmer away over a medium heat for 3 hours, or until the meat begins to fall away from the bone.
Step Eight - Remove the lamb shanks from the pot and place covered into a preheated oven to keep warm. Strain the cooking liquid from the vegetables and bouquet garni. Return the liquid to the pan and place over a medium-high heat to reduce the sauce.
Step Nine - Prepare the gremolata by mixing the lemon zest, garlic, sea salt and parlsey together in a small bowl.
Step Ten - Plate the lamb shanks alongside baby carrots, sugar snap peas, asparagus and roasted potatoes. Drizzle with the sauce and garnish the lamb shambs with the gremolata.

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