Prepare the Lamb Shanks

• Season the lamb shanks with kosher salt and black pepper.
• Lightly dredge them in flour, shaking off any excess.

Sear the Lamb

• Heat olive oil in a large Dutch oven over medium-high heat.
• Brown the lamb shanks on all sides, about 4-5 minutes per side. Remove from the pot and set aside.

Sauté the Vegetables

• Add the onions, carrots, and celery to the pot. Cook for 7-10 minutes until softened and lightly browned.
• Stir in the minced garlic and cook for 1 minute until fragrant.

Deglaze the Pot

• Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 2-3 minutes.

Add the Sauce Ingredients

• Stir in the crushed tomatoes, beef or chicken stock, and tomato paste.
• Add the rosemary, thyme, and bay leaves. Season with additional salt and pepper if needed.

Braise the Lamb Shanks

• Return the lamb shanks to the pot, nestling them into the sauce. Cover with a lid and transfer the pot to a preheated oven at 325°F (165°C).
• Braise for 2 ½ to 3 hours, turning the lamb shanks halfway through, until the meat is tender and falling off the bone.

Serve

• Remove the lamb shanks from the pot and discard the herb sprigs and bay leaves.
• Serve the lamb shanks over mashed potatoes, polenta, or rice, with the rich sauce spooned on top.