||To cook shanks and make stock for risotto, sauté onions and garlic in a large pot with olive oil. Once onion is translucent add shanks and slightly brown on all sides.
||Add tomato paste and stir pot, then add white wine to deglaze. Add bay leaves, carrot celery, stock, water, cans of tomatoes, parsley and allow to cook for at least 3 hours with a lid on.
||Once stock has been cooking for 3 hours remove shanks and any meat that may have fallen off while cooking into a bowl and set aside.
||Strain stock into another pot and put back on medium-high heat.
||To make risotto, gently fry onions and garlic in olive oil in a large pan or pot. When translucent add risotto rice and fry for about a minute. On a medium to high heat deglaze the pan with wine and allow rice to absorb while stirring.
||Once the wine has been absorbed add a ladle full of hot stock to risotto and stir. Once absorbed add another ladle full of stock and remember to keep stirring. Repeat this procedure until the rice has almost doubled in size and is about 5 minutes away from being cooked al dente. (to the tooth)
||Add in lamb meat, peas, Parmesan, butter, and a large ladle full of stock and stir. The consistency of the risotto should be very creamy and oozy, not sticky. If need be add another ladle of stock to get this consistency.
||Take off the heat and mix mint and lemon zest together to make gremolata. Serve risotto hot with a drizzle of olive oil and a sprinkle of gremolata.