Braised Legs of Lamb with Gremolata

Ingredients:

• 4 lamb shanks (each about 600 g, 1 shanks per serving)
• Olive oil
• Salt
• 1 large onion, diced into 2.5 cm cubes, or 2 small onions
• 3 carrots, peeled and cut into 1 cm cubes
• 3 celery stalks, diced into 1 cm cubes
• 4 cloves of garlic
• 1 can (340 g) of tomato paste
• 2 cups of strong red wine
• 2 tablespoons finely chopped rosemary leaves
• 10-12 thyme sprigs tied into a bunch
• 3-4 cups of water
• 4 bay leaves
• Gremolata (see ingredients below), for serving

Gremolata:

• Zest of 1 orange
• Zest of 1 lemon
• 1/4 cup finely chopped parsley leaves
• 1 small clove of garlic, minced
• 2 tbsp. freshly grated horseradish
• In a small bowl, combine all ingredients.

Preparation:

1. Preheat oven to 205°C.
   
   Generously coat a roasting pan with olive oil and heat thoroughly. Season the lamb generously and add it to the pan. Brown it on all sides. This is a crucial step; don't skip it.
   
   Meanwhile, in a food processor, puree the onion, carrot, celery, and garlic until you have a chunky paste.
2. Transfer the shanks from the roasting pan to a baking sheet. Drain any excess fat from the pan. Add a little more oil to coat the bottom and add the pureed vegetables. Season with salt to taste.
   
   Roast the vegetables until golden brown and fragrant, about 20 minutes. You should end up with a crust of charred vegetables on the bottom of the pan, but be careful not to let it burn—that's where the flavor will come from! Don't skip this step; it's what ensures the brown color and flavor of the finished dish.
3. Add the tomato paste and sauté for 5 minutes. Pour in the wine, add the chopped rosemary and a bunch of thyme. Cook, stirring frequently, until the wine has reduced by half.
   
   Return the shanks to the roasting pan and pour in 3-4 cups of water. The water should cover the lamb completely; add more if needed. Add the bay leaf, cover, and place in a preheated oven. Cooking time is approximately 2.5-3 hours. Turn the meat halfway through. Check the lamb about every 45 minutes. If the liquid has evaporated, add more water. Trim off any excess fat.
   
   Remove the lid 30 minutes before the end of cooking to allow the meat to brown. When the shanks are done, the meat should be very tender and flavorful. Transfer to serving plates and garnish with gremolata. Serve with Polenta bread.