1-First, preheat your oven to 350°F (180°C). Pat the lamb shanks dry and season them with salt and pepper for a good base of flavor. Heat 2 tablespoons of olive oil in a large heavy-based pot over high heat, then brown the shanks in batches for about 5 minutes until they’re evenly browned on all sides.

2-Once browned, remove the shanks and drain any excess fat from the pot. Reduce the heat to medium-low and add the remaining olive oil. Sauté the onion and garlic for 2 minutes, then toss in the carrot and celery and cook for another 5 minutes until the onion turns translucent and sweet.

3-Next, add the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves, stirring everything together. Return the lamb shanks to the pot, making sure most of the meaty parts are submerged in the liquid. Bring it to a simmer on the stovetop, cover the pot, and pop it in the oven for 2 hours.

4-After that, remove the lid and cook uncovered for another 30 minutes until the lamb is tender but still attached to the bone. If it needs more time, cover it again and keep cooking. Once done, take out the lamb and keep it warm while you handle the sauce. For the sauce, strain it into a bowl, pressing to get all the liquid from the vegetables, then return it to the pot and simmer gently if you want it thicker. Taste and adjust the salt and pepper as needed before serving.

5-Finally, serve the lamb shanks with mashed potatoes, polenta, or creamy mashed potatoes, spooning lots of that rich sauce over the top. Don’t forget a sprinkle of fresh thyme leaves for a nice touch. This whole process, from prep to plate, takes about 20 minutes to prepare and 3 hours 30 minutes to cook, totaling around 3 hours 50 minutes.