1-First, preheat your oven to 180°C (350°F) and pat the lamb shanks dry for even browning. This step sets the stage for rich flavors in your red wine sauce.

2-Next, season the lamb shanks with 1 tsp kosher salt and 1 tsp pepper. Heat 2 tablespoons of olive oil in a large heavy pot over high heat and brown the lamb shanks in batches for about 5 minutes each to lock in that deep flavor. Once done, remove them and drain excess fat, then reduce the heat to medium-low and add the remaining olive oil.

3-Sauté the onion and garlic for 2 minutes, then add the carrot and celery, cooking for another 5 minutes until the onion turns translucent and sweet. Stir in the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves to create a savory base. Return the lamb shanks to the pot, making sure they’re mostly submerged, and bring everything to a simmer on the stove.

4-Now, cover the pot and transfer it to the oven to cook for 2 hours. For the final touch, remove the lid and cook uncovered for another 30 minutes until the meat is ultra-tender but still on the bone. To finish, take out the lamb and keep it warm while you strain the sauce, pressing the vegetables for extra liquid, then simmer to reduce if needed and season to taste.

5-Serve your lamb shanks over mashed potatoes, polenta, or pasta with plenty of sauce, and garnish with fresh thyme if you like.