Tender Braised Lamb Shanks

First, preheat your oven to 300 degrees F (150 degrees C).

Next, heat a generous amount of olive oil in a sturdy metal roasting pan over medium-high heat on the stovetop. Thoroughly coat lamb shanks with flour, ensuring they are evenly covered; then discard any excess. Sear the lamb shanks in hot oil until they achieve a beautiful, even brown color on all sides; then remove them from the pan and set them aside for now.

Subsequently, add a medley of chopped celery, carrots, onion, leek, and garlic to the roasting pan. Cook until these vegetables are softened and lightly browned, stirring constantly; approximately 5 minutes should pass. Add a few sprigs of bay leaf, some peppercorns, thyme, and rosemary to season the mixture. Pour in a sufficient amount of chicken stock and red wine, increase the heat to high, and bring the liquid to a gentle simmer. Season the mixture to your liking with salt.

Now, carefully place the lamb shanks on top of the vegetables in the roasting pan.

Cover the roasting pan tightly with heavy aluminum foil and gently place it into the preheated oven. Bake slowly until the meat is tender, falls off the bone, and has achieved a rich, savory flavor; this should take 2 1/2 to 3 hours.

Finally, remove the bay leaf and herb stems before serving the lamb shanks with their tender vegetables and rich sauce.