Follow these step-by-step instructions to create a perfectly braised lamb shank:

Preparation

1. Season the Lamb Shanks: Generously season the lamb shanks with salt and pepper on all sides.
2. Preheat the Oven: Set your oven to 325°F (160°C).

Searing the Lamb

3. Heat Olive Oil: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
4. Sear the Shanks: Add the lamb shanks to the pot, searing them on all sides until browned, about 8-10 minutes. Remove and set aside.

Building the Sauce

5. Sauté Vegetables: In the same pot, add onions, garlic, carrots, and celery. Sauté until the vegetables are softened, approximately 5 minutes.
6. Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes to caramelize.
7. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 5 minutes.
8. Add Stock and Tomatoes: Stir in the stock and crushed tomatoes, bringing the mixture to a gentle boil.

Braising the Lamb

9. Return Shanks to Pot: Nestle the lamb shanks back into the pot, ensuring they are submerged in the sauce.
10. Add Herbs: Toss in bay leaves, rosemary, and thyme.
11. Cover and Cook: Cover the pot with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, until the meat is tender and falls off the bone.

Final Touches

12. Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed.
13. Remove Herbs: Discard the bay leaves, rosemary, and thyme sprigs before serving.