In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Season the lamb shanks with salt and pepper. Sear the shanks on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.

Sauté Vegetables

In the same pot, add the chopped onion, carrots, and minced garlic. Sauté until softened, about 5 minutes.

Deglaze with Wine

Pour in the red wine, scraping up any brown bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes.

Add Stock and Herbs

Return the lamb shanks to the pot and add the beef or lamb stock and rosemary. Bring to a boil, then reduce to a low simmer.

Braised Cooking

Cover the pot and cook on low heat for about 2 to 2.5 hours, or until the lamb is tender and falling off the bone.

Prepare Risotto

While the lamb is braising, prepare the parmigiano risotto according to your favorite recipe.

Serve

Once the lamb is done, remove from the pot and let it rest for a few minutes. Serve the lamb shanks over the risotto, drizzled with the lamb jus. Garnish with chopped mint, dill, and parsley.