In a large skillet, heat the olive oil over medium-high heat. Season your lamb shanks with salt and pepper, then add them to the pan. Brown on all sides (about 5 minutes).

Once the lamb is beautifully browned, remove it from the pan and set it aside. In the same skillet, toss in your chopped onions, garlic, carrots, and celery. Sauté until they’re softened (about 4 minutes).

Pour in the red wine and scrape the bottom of the pan to lift all the flavor. Let it simmer for a couple of minutes until it reduces slightly.

In a slow cooker, add the lamb shanks back in alongside the sautéed veggies. Pour in the chicken broth and add the rosemary, thyme, and bay leaves.

Cover and cook on low for 6-8 hours or high for 4 hours.

Once the lamb is ready, carefully remove it from the slow cooker and set aside. Strain the liquid through a fine-mesh sieve into a saucepan.

Heat the strained liquid over medium and reduce until it thickens slightly. Whisk in a bit of cornstarch if you desire a thicker gravy.

Plate the shanks with a generous spoonful of gravy. Serve with mashed potatoes or hearty bread.