Braised carrots with orange and old bay gremolata

Ingredients

• 60ml cold-pressed rapeseed (or olive) oil
• 800g carrots, peeled and cut into 3cm irregular chunks
• 2 banana shallots, peeled and quartered lengthways (150g)
• 4 bay leaves
• 1 orange, zest thinly shaved to get 8 strips, 2 tbsp juice
• 1 tbsp white wine vinegar
• 10g parsley leaves, finely chopped
• 1 small garlic clove, finely chopped
• ½ tsp old bay seasoning
• Fine sea salt and black pepper