Season the lamb shanks generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown the lamb shanks on all sides, about 5–7 minutes per side. Remove and set aside.
Sauté Vegetables:
In the same pot, add onions, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and tomato paste, stirring for another 1–2 minutes until fragrant.
Deglaze & Simmer:
Pour in red wine (if using) to deglaze the pan, scraping up any browned bits. Let it reduce by half, about 5 minutes.
Add Broth & Herbs:
Return lamb shanks to the pot. Add broth, rosemary, thyme, and bay leaves. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2.5–3 hours, or until lamb is tender and falling off the bone.
Thicken Gravy (Optional):
Remove lamb and keep warm. Strain the cooking liquid if desired. Mix 2 tablespoons flour with a small amount of cold water to make a slurry, then whisk into the simmering liquid to thicken the gravy. Adjust seasoning with salt and pepper.
Serve:
Plate the lamb shanks and ladle the rich herbed gravy over the top. Serve with creamy mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.
Serving & Storage Tips
