Season the shanks with 1.5 teaspoons of salt and a 1 teaspoon of pepper, then brown in the hot oil for six to eight minutes, turning regularly, until colored all over. Add the carrot, celery, bay leaves, cinnamon, lemon peel and stock – the shanks should be almost submerged in the liquid. Cover and leave to simmer on a low heat for 1 hour and 45 minutes, turning the shanks once or twice, until the meat is tender and starting to fall off the bone. Lift out the shanks and set aside with the shallots. Strain the stock and set aside. Discard all the aromatics except the cinnamon