Slow-braised Springbok Shanks

Vibrant venison with a glorious gremolata.

2 Tbsp extra virgin olive oil 6 springbok shanks salt and freshly ground black pepper 1 onion 2 carrots 3 ribs celery ½ head garlic 2 Tbsp tomato paste 2 cups red wine 2 cups beef or chicken stock peel of 1 orange 1 cup orange juice ¼ cup honey 2 Tbsp vinegar 4 sprigs rosemary grated zest and juice of 1 orange large handful parsley 1 small clove garlic 2 Tbsp extra virgin olive oil