Slow-Braised Lamb Shanks with Aromatic Herbs and Silky Pan Gravy**:

### Instructions

1. **Prepare the Lamb Shanks**:

– Season the lamb shanks generously with salt and pepper.

2. **Sear the Lamb**:

– In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat.

– Add the lamb shanks and sear until browned on all sides. Remove and set aside.

3. **Sauté Vegetables**:

– In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.

– Stir in the tomato paste and cook for an additional 2 minutes.

4. **Deglaze the Pot**:

– Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let reduce by half.

5. **Add Stock and Herbs**:

– Return the lamb shanks to the pot. Add the beef or lamb stock, rosemary, thyme, and bay leaves.

– Bring the mixture to a simmer.

6. **Braise the Lamb**:

– Cover the pot and transfer it to a preheated oven at 325°F (160°C).

– Braise for 2.5 to 3 hours, or until the lamb is tender and falling off the bone.

7. **Finish the Gravy**:

– Once done, remove the lamb shanks and set aside. Strain the liquid into a saucepan, discarding the herbs and vegetables.

– Simmer the strained liquid over medium heat until thickened to your desired consistency.

8. **Serve**:

– Serve the lamb shanks with the silky pan gravy drizzled over them. Pair with mashed potatoes or polenta for a comforting meal.

Enjoy your culinary delight!