Stuffing the lamb with gremolata is a simple way of enhancing the flavour.
For the gremolata, put the herbs, garlic, lemon juice and zest, olive oil, salt and pepper into a food processor and pulse until you have a coarse paste.
The addition of lemon zest creates gremolata, a traditional garnish for braised lamb shanks.
It is often garnished with "gremolata" and traditionally served with "risotto alla milanese".
The older version, "ossobuco in bianco", is flavoured with cinnamon, bay leaf and "gremolata".
