Preheat your oven to 160°C (320°F). Season the lamb shanks generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
Carefully place the shanks into the hot oil, searing for about 4-5 minutes on each side until they develop a deep golden-brown crust and release a rich, nutty aroma. Use tongs to turn them gently, ensuring even browning.
Remove the shanks and set aside. In the same pot, add chopped onions, sliced carrots, and minced garlic. Cook, stirring occasionally, for 5-7 minutes until the vegetables are fragrant and start to soften, filling your kitchen with a savory aroma.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Bring the mixture to a simmer and cook for 2-3 minutes until the wine reduces slightly and the mixture thickens just a bit.
Nestle the seared lamb shanks back into the pot among the vegetables. Add sprigs of thyme and rosemary, then pour in enough stock to come halfway up the sides of the shanks. Bring to a gentle simmer.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Let the shanks braise slowly for about 2.5 to 3 hours, or until the meat is fork-tender and starting to fall off the bone.
Once cooked, carefully remove the shanks and set them aside to rest briefly. Strain the sauce through a fine sieve into a saucepan, pressing to extract all the flavorful juices. Bring the sauce to a simmer and cook until glossy and slightly thickened, about 10-15 minutes.
Taste the sauce and adjust seasoning with salt and pepper. Pour the rich, glossy sauce over the lamb shanks, garnish with fresh herbs if desired, and serve hot with crusty bread or mashed potatoes for a complete, comforting meal.
