Prepare a large frying pan on a high heat and add some oil and salt. When pan is very hot, add the shanks and leave to brown. Using a large tong, turn them around to brown from all sides.
Start peeling and roughly chop your vegetables. This combination of vegetables is called ‘mirepoix’. Put them in a container on the side for now. Add bay leaves and rosemary.
When lamb gets a nice brown colour, transfer it to a dish and leave on the side. Add vegetables to the frying pan and leave to cook for about 3-4 minutes, stirring intermittently. Add wine and reduce it by 3/4. Add beef stock and bring it to the boil.
Transfer vegetables into a large roasting tray and add the shanks. Cover the tray tightly with foil. Put into oven for about 1.5-2hrs.