Directions:
Pat the lamb shanks dry and season generously with salt and pepper.
Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until deeply browned. Remove and set aside.
In the same pot, sauté onion, carrots, and celery for 5–6 minutes until softened.
Add garlic and tomato paste, stirring for 1 minute until fragrant.
Deglaze with red wine, scraping up all the flavorful browned bits. Let simmer for 3–4 minutes.
Return lamb shanks to the pot. Add stock, rosemary, thyme, bay leaves, paprika, and oregano. Liquid should cover the shanks about ¾ of the way.
Choose one cooking method:
Oven: Cover and braise at 325°F (165°C) for 2½–3 hours.
Stovetop: Simmer gently, covered, for 2½–3 hours.
Slow Cooker: Cook on LOW for 7–8 hours.
Pressure Cooker: Cook on HIGH pressure for 55 minutes, natural release.
When lamb is fork-tender, remove shanks. Simmer sauce uncovered until thickened.
Return lamb to sauce and spoon gravy over before serving.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
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