Preheat oven to 150°C. Heat a glug of olive oil in a large ovenproof pot over medium-high heat. Brown lamb shanks well on all sides, then remove and set aside.

Add garlic, rosemary, onions and carrots to the same pot and cook for 3–5 mins until beginning to soften.

Return lamb shanks to the pot. Add white wine (or chicken stock), the additional stock and sliced lemons. Season well. Bring to a gentle simmer, cover and cook on the stovetop over low heat for 1 hour.

Transfer the covered pot to the oven and cook for a further 1½–2 hours, adding the potatoes for the last 20 mins of cooking, until the lamb is tender but not falling off the bone.

Remove lamb shanks and potatoes from the pot and keep warm. Strain the cooking liquid, reserving the vegetables and liquid separately.

Return cooking liquid to the pot and simmer until reduced by about half. Add a little water, if needed, to adjust the consistency, then stir the reserved vegetables back through the sauce.

For the gremolata, combine parsley, lemon peel and garlic. Season with salt and milled pepper. Serve lamb shanks with the potatoes and reduced vegetable sauce, finished with gremolata.