A simple, hearty meal. Cook your lamb shanks over low heat for a fall-off-the-bones tender meal. Gremolata is an Italian condiment made up of fresh herbs and lemon zest. This recipe is part of a larger story; click here for the full story
Mix the mint, breadcrumbs, zest, parsley, and garlic in a small bowl. Cover and chill until ready to use, at least 2 hours.
Season the lamb shanks generously with salt and pepper, then dust with some flour. Heat 3 tablespoons of the oil in a large heavy-bottomed pot over medium-high heat. Add the lamb (in batches so as to not overcrowd the pot) and cook until browned on all sides, turning often. Transfer the lamb to a plate. Add the onions, carrots, and celery to same pot and cook until the vegetables begin to soften, about 15 minutes. Add the garlic and tomato paste, stirring until the garlic is aromatic. Add the broth, wine, parsley, thyme, and bay leaves. Return the shanks to the pot. Bring to a boil, then reduce the heat to medium-low. Cover and simmer, turning every 45 minutes, until the lamb is tender and the meat begins to fall off the bones, about 3 hours.
Remove and discard the bay leaves and parsley sprigs. Transfer the lamb to a platter, and spoon off the fat from the surface of pan jus. Purée the pan juices with an immersion or standard blender until almost smooth. Serve separately or return the lamb to the jus. Top with the gremolata for serving.