Heat olive oil in a large pot over medium-high heat. Season lamb shanks with salt and pepper. Sear them in the pot until browned on all sides, about 8-10 minutes. Remove and set aside.

Sauté Vegetables

In the same pot, add garlic, onion, carrots, and celery. Cook until softened, about 5 minutes.

Deglaze

Pour in the red wine, scraping the bottom of the pot to release the browned bits. Bring to a simmer and let reduce by half.

Braise

Add the beef broth, thyme, bay leaves, and the seared lamb back to the pot. Bring to a simmer, cover, and reduce heat to low. Cook for about 2 hours, or until the lamb is tender.

Jasmine Rice Pilaf

Cook the Rice

In a medium pot, melt butter over medium heat. Add jasmine rice and toast for about 2 minutes. Add water and salt, bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender.

Sesame Soy Reduction

Prepare Reduction

In a small saucepan, combine sesame oil and soy sauce. Heat over medium heat until warmed through, about 3-5 minutes.