Ingredients:
4 lamb shanks 
2 tablespoons olive oil 
1 large onion, chopped 
4 garlic cloves, minced 
2 carrots, peeled and chopped 
4 medium potatoes, quartered 
2 cups beef or lamb stock 
1 cup red wine 
2 tablespoons tomato paste 
1 teaspoon dried rosemary 
1 teaspoon dried thyme
Salt and pepper to taste 
Fresh thyme for garnish
Instructions:
Prepare the Lamb:
Season lamb shanks generously with salt and pepper.
Heat olive oil in a large ovenproof pot or Dutch oven over medium heat.
Sear the lamb shanks on all sides until browned, then set aside.
Sauté the Vegetables:
In the same pot, add the onion, garlic, and carrots. Cook until softened.
Stir in the tomato paste and cook for 2 minutes.
Deglaze the Pot:
Pour in the red wine to deglaze the pot, scraping up any browned bits at the bottom.
Let the wine simmer for 2-3 minutes to reduce slightly.
Add the Liquid and Shanks:
Return the lamb shanks to the pot.
Add the beef or lamb stock, rosemary, and thyme. Bring to a simmer.
Braise:
Cover the pot and place it in a preheated oven at 325°F (160°C).
Cook for 2-3 hours, turning the shanks occasionally, until the meat is tender and falling off the bone.
Add Potatoes:
Add the potatoes to the pot during the last 45 minutes of cooking.
Serve:
Remove the lamb shanks and vegetables from the pot.
Simmer the remaining liquid on the stovetop to thicken, if desired.
Plate the lamb shanks with the vegetables and drizzle with the sauce.
Garnish with fresh thyme.
Perfect Pairing: Serve with crusty bread or creamy mashed potatoes. 
