Jose Pizarro's Easter Spring Lamb -

Ingredients

• 2 lamb shanks approx
• salt and pepper
• 3 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 2 medium carrots, diced
• 600 ml vegetable or chicken stock
• 1 bay leaf
• 20 Aragon black olives or kalamata, pitted
• 200g baby potatoes, scraped clean but not peeled
• rind from half lemon
• 1 tablespoon lemon juice
• 2 tablespoons chopped mint
• Extra virgin olive oil for drizzling