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1
Preheat the oven to 350u00b0F (180u00b0C).
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2
Trim off any excess fat from the lamb shanks.
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3
Sprinkle the shanks with the salt and pepper.
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4
Spread the flour on a plate and turn the shanks in the flour, shaking off any excess.
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5
In a large, heavy ovenproof pot over high heat, warm 2 tablespoons of the olive oil.
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6
Add the shanks (in batches, if necessary) and brown well on all sides, about 5 minutes.
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7
Transfer the shanks to a plate.
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8
Wipe out the pot.
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9
Add the remaining 2 tablespoons oil to the pot over medium-high heat.
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10
Add the onion and cook, stirring frequently, until soft, 3-4 minutes.
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11
Return the shanks to the pot along with the potatoes, carrots, garlic, bay leaves, thyme, wine, and stock.
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12
Bring to a boil, cover, and transfer to the oven.
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13
Bake for 1 1/2 hours. Uncover and continue to bake until the Iamb is very tender, about 30 minutes longer.
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14
Transfer the shanks to a platter.
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15
Using a slotted spoon, transfer the potatoes and carrots to the platter.
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16
Cover and keep warm.
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17
Using a large spoon, skim off any fat from the surface of the sauce remaining in the pot.
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18
Lift out and discard the bay leaves and the thyme.
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19
Place the pot over high heat and bring to a boil.
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20
Cook the sauce until it reduces and is lightly thickened, 3-5 minutes.
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21
Pour the sauce around the meat.
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22
Sprinkle the meat and vegetables with the parsley and mint.
