Method

• 1.
  Heat oil in a large heavy-based saucepan over medium-high heat. Season flour with salt flakes and freshly ground black pepper. Dust lamb shanks in seasoned flour, shaking off the excess. Add lamb to pan and cook, turning occasionally, for 6-8 minutes until browned. Remove from pan and set aside.
• 2.
  Reduce heat to medium. Add garlic and pancetta to pan and cook, stirring occasionally, for 3-4 minutes until pancetta starts to turn golden. Add wine and bring to a simmer. Return lamb to pan. Add stock and bay leaves and bring to a simmer.
• 3.
  Reduce heat to low, cover with a lid and cook for 2 hours, or until the lamb is tender.
• 4.
  Carefully remove shanks from pan and set aside. Increase heat to high, bring braising liquid to a simmer and cook for 6-8 minutes, or until reduced by half.
• 5.
  Skim off any fat from the surface and discard. Remove bay leaves and discard. Stir in peas.
• 6.
  Whisk together eggs, lemon juice and 3/4 cup (60g) each pecorino and parmesan in a bowl. Add 1/2 cup (125ml) of the braising liquid and whisk to combine.
• 7.
  Place lamb shanks and remaining braising liquid into a 3L-capacity baking dish.
• 8.
  Preheat oven grill to high. Spoon egg mixture over the lamb mix, top with remaining cheeses and place on a baking tray. Grill for 10-12 minutes until golden and bubbling and the egg is set. Serve with crusty bread alongside.