Lamb shank and farro perlato broth

1.Heat 1 tbsp olive oil in a casserole over medium-high heat. Season shanks and cook, turning occasionally, until browned (4-6 minutes). Remove from pan and set aside, then add remaining oil, vegetables, garlic and thyme to pan and stir until soft (5-7 minutes). Add stocks, lamb and 750ml water and bring to the boil, then reduce heat to low and cook until lamb is tender, adding more water if necessary to keep it covered (2 hours). Cool, transfer lamb to a bowl, remove meat from bones (discarding bones) and break into bite-sized pieces. Refrigerate until required.

2.Strain stock into a clean pan, discarding vegetables. Refrigerate until fat solidifies(3-4 hours), then skim fat from surface. Bring to boil over medium-high heat, add farro perlato and cook until tender (20-30 minutes). Add lamb and cook until warmed through(1-2 minutes).

3.Meanwhile, blanch tomato until skin splits (20-30 seconds), then refresh. Peel, remove seeds, quarter, and cut each quarter lengthways into 4-5 petals.

4.For gremolata, combine all ingredients in a bowl and refrigerate until required.

5.Serve broth scattered with gremolata and a few tomato petals.