• Lamb or Beef shanks: The main protein, with lots of connective tissue that breaks down during slow cooking, creating tenderness and rich flavor.
• Salt and Pepper: Enhances natural flavors and creates a seasoned crust when seared.
• Olive Oil: Used to sear the shanks, developing a deep, caramelized flavor.
• Onion: Adds sweetness and depth to the braising liquid
• Carrots: Contribute natural sweetness and body to the sauce.
• Garlic: Provides aromatic depth and complexity.
• Red Wine: Adds acidity, enhances flavors, and tenderizes the meat.
• Beef or Chicken Stock: Forms the liquid base, adding richness.
• Thyme and Rosemary: Infuse the dish with herbal aromas.
• Bay Leaves: Add subtle woodsy flavor for depth.

1. Preheat the Oven: Preheat your oven to 325°F (160°C). This low temperature ensures slow and even cooking, which helps break down the tough connective tissues in the shanks, making them tender and flavorful.

2. Prepare the Shanks: Pat the shanks dry with a paper towel to remove excess moisture. Season generously with salt and pepper on all sides. Drying the meat helps with better browning during searing.

3. Sear the Shanks: Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, add the shanks and sear on all sides until they are deeply browned (about 4-5 minutes per side). Remove the shanks from the pot and set them aside.

4. Sauté Vegetables: In the same pot, add 1 large chopped onion, 4 sliced carrots, and 4 minced garlic cloves. Sauté the vegetables over medium heat for about 5 minutes until the onions are soft and slightly golden, scraping up any browned bits stuck to the bottom of the pot.

5. Deglaze with Wine: Pour in 2 cups of red wine (such as Syrah or Cabernet Sauvignon) to deglaze the pot. Stir well, scraping the bottom to release the browned bits that will enhance the flavor of the sauce. Bring the wine to a simmer and cook for 3-4 minutes to reduce slightly and cook off the alcohol.

6. Add Stock and Herbs: Add 2 cups of beef or chicken stock, and return the seared shanks to the pot. Add 2 bay leaves, a few sprigs of fresh thyme, and rosemary. The liquid should come about halfway up the sides of the shanks. If necessary, add more stock or water.

7. Braise in the Oven: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for about 2-3 hours, turning the shanks once or twice during cooking. The meat should be fork-tender and nearly falling off the bone when done.

8. Reduce the Sauce: Once the shanks are done, remove them from the pot and set aside. Strain the braising liquid through a fine sieve into a saucepan, discarding the solids. Bring the liquid to a boil over medium-high heat and reduce for about 10-15 minutes until it thickens to a rich sauce consistency.

9. Serve: Return the shanks to the pot and spoon the sauce over them. Serve with mashed potatoes, polenta, or a side of roasted vegetables that will absorb the flavorful sauce.