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1
Preheat oven to 450 degrees F (230 degrees C).
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2
Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme.
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3
Toss lamb shanks to coat with oil and seasonings.
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4
Roast in the preheated oven until lamb is browned, about 30 minutes.
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5
Reduce oven heat to 325 degrees F (165 degrees C).
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6
Melt butter in a saucepan over medium-high heat; cook and stir onion, celery, and carrot in the hot butter until onion is browned, about 10 minutes.
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7
Stir flour into vegetables until combined; mix in garlic.
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8
Cook and stir for 1 more minute.
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9
Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon.
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10
Pour sauce over lamb shanks in the roasting pan.
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11
Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.
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12
Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish.
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13
Continue baking until a fork inserts easily into the meat, about 1 more hour.
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14
Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.
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15
Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly.
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16
Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.
