1-First Step: Prepare all ingredients by chopping onions, carrots, and mincing garlic. Pat the lamb shanks dry and season with salt and pepper.

2-Second Step: In a hot pan, brown the lamb shanks on all sides to seal in juices and develop flavor.

3-Third Step: Remove lamb and sauté onions, garlic, and carrots in the same pan until softened.

4-Fourth Step: Stir in tomato paste and cook for 2 minutes. Deglaze the pan with red wine or broth, scraping the bottom.

5-Fifth Step: Transfer all ingredients to slow cooker, add rosemary and additional broth to cover shanks halfway.

6-Sixth Step: Cook on low heat for 6-8 hours or high for 4-5 hours until lamb is tender and falling off the bone.

7-Seventh Step: For dietary adaptations, vegan users can cook substituted plant protein with adjusted times; gluten-free mods require careful broth choice.

8-Final Step: Remove lamb shanks, thicken sauce if desired, and serve garnished with fresh herbs. Enjoy a perfectly tender, flavorful slow cooked lamb shanks dish.

9-Preheat oven to 180°C (350°F). Pat the lamb shanks dry and season with salt and pepper. Heat 2 tablespoons olive oil in a heavy-based pot over high heat. Brown lamb shanks in batches, about 5 minutes each, until evenly browned; remove and drain excess fat. Reduce heat to medium-low; add remaining olive oil, sauté onion and garlic for 2 minutes, then add carrot and celery, cooking for 5 minutes until onion is translucent and sweet. Add red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves, stirring to combine. Return lamb shanks to pot, ensuring most of the meat is submerged in the liquid. Bring to a simmer, cover, and transfer to the oven for 2 hours. Then cook uncovered in the oven for 30 more minutes until meat is very tender but still attached to the bone. Remove lamb shanks and keep warm; discard bay leaves and thyme sprigs. Strain sauce into a bowl, pressing vegetables to extract liquid. Return strained sauce to pot and gently simmer to reduce if needed, until thick and glossy; adjust seasoning with salt and pepper. Serve lamb shanks over mashed potatoes, polenta, or mashed cauliflower with plenty of sauce and garnish with fresh thyme if desired.