1-First, preheat your oven to 180°C (350°F) to set the stage for slow cooking. Next, pat the lamb shanks dry and season them with salt and pepper for that essential base flavor. Brown the lamb in a large heavy pot with 2 tablespoons of olive oil over high heat, doing it in batches for about 5 minutes each to lock in that deep taste, then set them aside and drain any excess fat.

2-Reduce the heat to medium-low and add the remaining olive oil to sauté the onion and garlic for 2 minutes until they release their aroma. Add the carrot and celery, cooking for another 5 minutes until the onion turns translucent and soft. Stir in the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves to create a rich base.

3-Return the lamb shanks to the pot, making sure they’re mostly submerged in the liquid for even cooking. Bring everything to a simmer on the stove, then cover and move it to the oven for 2 hours. For the final touch, remove the lid and cook uncovered for 30 more minutes, totaling about 2½ hours; if the meat isn’t tender yet, cover and cook longer.

4-Once done, take out the lamb shanks and keep them warm while you strain the sauce, pressing the vegetables to get all that juicy goodness. Simmer the sauce gently to reduce and thicken it, then adjust the seasoning to taste. Serve the slow cooked lamb shanks over mashed potatoes or polenta, spoon on plenty of sauce, and add fresh thyme leaves for a nice finish.