1-Begin by preparing your ingredients to make the process smooth and enjoyable.

2-First, brown the lamb shanks in 2 to 3 tablespoons of olive oil over medium heat to seal in the juices and build flavor.

3-Once browned, remove them and sauté the onion, garlic, carrot, and celery in the same pot until they soften and release their aromas.

4-Next, add the red wine, crushed tomatoes, tomato paste, chicken stock, thyme, and bay leaves to create the sauce.

5-Bring everything to a simmer on the stove, then transfer to a 180°C (350°F) oven.

6-Cook covered for 2 hours, then uncover and cook for another 30 minutes until the meat is tender.

7-Check for doneness and cook longer if necessary before removing the lamb, straining and reducing the sauce, and seasoning to taste.

8-Prepare ingredients: Dice onion, mince garlic, and measure liquids like 2 1/2 cups of red wine and 2 cups of stock.

9-Brown lamb: Heat oil in a pot and sear the 4 lamb shanks on all sides.

10-Sauté veggies: Cook onion, garlic, carrot, and celery in the pot until fragrant.

11-Add sauce elements: Pour in wine, tomatoes, paste, stock, and herbs, then simmer.

12-Oven cooking: Cover and bake for 2 hours, then uncover for 30 minutes.

13-Finish up: Let rest, reduce sauce, and serve over mashed potatoes, polenta, or pasta with fresh thyme.