Preheat the oven to 350 degrees F (180 degrees C).

Pat the lamb shanks with paper towels, then sprinkle with 1 teaspoon of salt and some black pepper.

Heat 2 tablespoons of the oil in a heavy based pot over a high heat.

Brown the lamb shanks in there, in 2 batches.

It will take about 5 minutes to brown them all over.

Transfer the lamb on to a plate then drain any excess fat from the pot.

Turn the heat down to low-medium.

Now heat the a tablespoon of oil in the same pot and add the celery, onion, carrot and garlic.

Sauté this mixture for 10 minutes.

Pour in the red wine and turn up the heat up to medium-high.

Bring the mixture to a simmer, scraping the bottom of the pan to get all the tasty brown bits up.

Simmer it for 3 minutes.

Add everything else (including the other teaspoon of salt and some more pepper) then stir to combine.

Put the lamb shanks in the pot.

Bring the mixture to a simmer, then put the lid on and bake for 2 hours.

Turn the shanks over, cover the pot again, then cook for a further half hour.

Discard the bay leaves and thyme, and skim any excess fat off the surface.

Puree the sauce with an immersion blender, adding hot water if needed.

If you don't have one, use a blender.

Add salt and pepper to taste.

Serve the lamb shanks with the sauce ladled over them, perhaps pairing the dish with mashed potatoes and your favorite vegetable.