Step 1:

• Preheat your oven to 350°F (175°C).
• In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
• Season the lamb shanks with salt and pepper, then sear them in the hot oil until browned on all sides, about 5 minutes per side.
• Remove the shanks from the pot and set aside.

Step 2:

• In the same pot, add the chopped onion, garlic, carrots, and celery.
• Cook until the vegetables are softened, about 5 minutes.

Step 3:

• Return the lamb shanks to the pot and add the chicken or beef broth and red wine (if using).
• Tie the rosemary and thyme sprigs together with kitchen twine and add them to the pot.
• Cover the pot and transfer it to the preheated oven.

Step 4:

• Braise the lamb shanks in the oven for 2 to 2 1/2 hours, or until the meat is fork-tender and falling off the bone.

Step 5:

• Remove the pot from the oven and discard the herb bundle.
• Taste the sauce and adjust the seasoning with salt and pepper if needed.

Step 6:

• Serve the braised lamb shanks hot, spooning some of the sauce over the top.
• They pair beautifully with mashed potatoes or roasted vegetables.