Braised lamb with spring vegetables and gremolata

• lamb shanks↗4
• chopped rosemary1 tbsp tbsp
• olive oil↗2 tbsp tbsp
• carrot↗400g g

  washed and cut in half lengthwise

• head of garlic↗1

  separated into cloves

• greens↗

  from 2 bunches of spring onions, washed and chopped

• dry white wine150ml ml
• chicken or lamb stock600ml ml
• frozen peas↗140g g

  (or green beans)

• packet of flat-leaf parsley25g g

  leaves finely chopped, stems left

• lemon↗1

  zested, then cut into wedges

Step-by-step instructions

1. 1

   Make several cuts about 1 cm deep in each shank, then place them in a large roasting tray. Rub rosemary, oil and seasonings into the meat. If you have time, let it marinate for 30 minutes. Preheat the oven to 220 °C (convection 200 °C, gas 7).

2. 2

   Roast the lamb shanks in the oven for 20 minutes, turning them halfway. Add the carrots and all garlic cloves except one, stir them in the fat at the bottom, then roast for another 5 minutes. Pour in the wine and stock (ensure the carrots are not too submerged), then tightly cover the tray with foil. Reduce oven temperature to 160 °C (convection 140 °C, gas 3) and cook for 2½ hours or until the shanks are extremely tender.

3. 3

   Finely chop the parsley, lemon zest and the remaining garlic clove and mix to make the gremolata. Cover and chill until serving.

4. 4

   Remove the shanks and carrots from the broth, cover and keep warm. Skim most of the fat from the sauce, then bring the sauce to a rapid boil for 10 minutes in a pot to reduce its volume by half. Check the seasoning and add the peas and scallion greens during the last few minutes.

5. 5

   To serve, return the shanks and carrots to the tray, drizzle with the sauce, sprinkle with the gremolata and, if desired, squeeze a little lemon juice.