4 each lamb shanks
4 quarts veal stock 
1 750 ml red wine e
2 lbs parsnips 
1 onion- 
2 carrots 
2 celery stalks
1 bunch fresh thyme 
1 lrg russet potato
1 cup half and half
3 tablespoons unsalted butter
8 baby turnip 
8 baby round carrots
8 Brussels sprouts, cleaned and halved
Kosher salt and freshly ground black pepper
Olive oil
Gremolta, see recipe below
Fluer de sel

Gremolta

Zest of 1/2 Meyer lemon
1 tablespoon finely chopped parsley
1 tablespoon finely chopped mint
1 teaspoon minced garlic
2 tablespoons toasted Panko bread crumbs