Once you've cooked your Lamb Shanks for the required 3 hours, you'll need to take out some of the liquid and strain it again, then reduce it right down. Once it's reduced, you'll need to add a little cream and reduce again. Be careful, because the sauce is extremely rich at this point. I added a little salt to season and it turned out to be too much. I had to add more water to the sauce to get rid of the saltiness, but once the sauce is reduced, it's hard to get rid of the excess salt, so it's either deal with the saltiness or deal with a runny consistency. I chose the latter.
Finally you'll need to roast some Tomatoes, which are part of the 'Watercress Salad.' It's not really a salad as such, just a Tomato with some Cress on top. Now you're ready to plate up all your ingredients. Basically it's just one on top of the other here. Place some Creamed Beans on the plate, then a Shank, which has been rolled in Gremolata. Place half a Tomato on top and then some Cress. Drizzle some of your sauce around the plate (hopefully it's not too runny like mine!)
As expected, the meat was so soft and tender, it was a struggle to keep it on the bone long enough to make it to the plate! The dish was delicious and perfect in our beautiful country setting. Unfortunately, it did make it a little hard to look the sheep in the eye the next day, that were wandering around the farm!