Season Lamb Shanks on all sides with salt and fresh cracked pepper.
Pre-Heat oven to 325 degrees. (Leave oven cold if using Clay Cooker)
Heat Ceramic Dutch Oven over medium high heat.
Add Olive oil and sear Lamb Shanks on all sides until light brown.
Once brown, remove Lamb from pot and set aside.
To Dutch Oven, Add Veggies and Herbs to the Dutch Oven and caramelize. ~15 mins
Add Tomato paste and stir for 4 minutes.
Deglaze with Red Wine and reduce until very thick.
Add Beef Stock to the mix.
Place Lamb Shanks in cold Clay Cooker, and cover with mixture from the Dutch oven.
Place in cold oven and set temp to 325 degrees.
Cook for 3 hours.
Add Lamb Shanks to the Dutch oven and give a mix.
Place Dutch Oven in pre-heated oven and cook for 3 hours.
Remove Lamb from the pot (they will fall off the bone so be careful)
Serve over couscous or creamy risotto.
Serving Size 1 Lamb Shank