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1
Season the lamb shanks with salt and pepper and dust with the flour, shaking off any excess.
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2
In a large cast-iron casserole, heat the olive oil until shimmering.
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3
Working in batches, cook the lamb over moderately high heat, turning, until browned all over, about 12 minutes per batch.
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4
Transfer the browned lamb to a plate.
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5
Add the carrots, celery, onion, garlic, thyme and bay leaves to the casserole and cook over moderate heat, stirring occasionally, until browned in spots.
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6
Add the wine and bring to a boil, scraping up the browned bits from the bottom of the casserole.
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7
Add the chicken broth and bring to a simmer.
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8
Return the lamb shanks and any accumulated juices to the casserole.
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9
Cover and simmer over low heat until the lamb is very tender, about 1 1/2 hours.
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10
Transfer the lamb shanks to a plate.
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11
Strain the sauce into a bowl, then pour the sauce back into the casserole, discarding the vegetables.
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12
Bring the sauce to a boil and cook over high heat until thickened and reduced to 3 cups, about 10 minutes.
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13
Season with salt and pepper.
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14
Add the lamb back to the sauce and cook over moderate heat until hot, about 3 minutes.
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15
Transfer the lamb to shallow bowls, ladle some of the sauce on top and serve.
