1-First, gather and prep your ingredients to make cooking smoother think chopping the onion, garlic, carrot, and celery ahead of time. Preheat your oven to 180°C (350°F) to get things started. Once ready, heat 2 tablespoons of olive oil in a large pot over high heat.

2-In the next step, season your 4 lamb shanks with 1 teaspoon each of salt and pepper, then brown them in the hot oil for about 5 minutes per batch until they’re golden. Set them aside once done to let the flavors build. Don’t skip this part, as it really brings out that savory taste.

3-Now, turn the heat down and use the remaining olive oil to sauté the onion and garlic until they smell amazing. Add in the carrot and celery, cooking them until they’re tender and translucent for extra flavor in the sauce. Next, stir in the 2½ cups of red wine, 2 cups of chicken stock, 800g crushed tomatoes, 2 tablespoons tomato paste, thyme, and bay leaves to create a hearty base.

4-Return the lamb shanks to the pot, making sure they’re mostly submerged in the sauce for even cooking. Give it a quick simmer on the stove, then cover and pop it in the oven for 2 hours. For the final touch, remove the lid and cook uncovered for another 30 minutes until the meat is tender but still on the bone.

5-After cooking, take out the lamb and keep it warm while you strain the sauce to pull out all that vegetable goodness. If needed, reduce the sauce on the stove to get it syrupy, then season with a bit more salt and pepper. Serve it up with sides like mashed potatoes or crusty bread, spooning the sauce over the top and adding fresh thyme for a nice finish. For fun variety, you could try cooking methods like a slow cooker (adjust to 6-8 hours on low) or pressure cooker (about 45 minutes on high).