In a large pot, heat olive oil over medium-high heat. Add the lamb shanks and sear on all sides until browned (about 5-7 minutes). Remove from pot and set aside.

Sauté the Vegetables

In the same pot, add the pearl onions and garlic, and sauté until the onions are translucent (about 3-4 minutes). Add the diced bell pepper and artichoke hearts, and cook for another 3 minutes.

Deglaze the Pot

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.

Add Broth and Herbs

Return the lamb shanks to the pot. Add the vegetable broth, thyme, and bay leaf. Bring to a simmer.

Stew the Lamb

Cover the pot, reduce heat to low, and let it stew for about 1.5 to 2 hours, or until the lamb is tender and easily pulls away from the bone.

Serve

Remove the bay leaf and serve the lamb shanks with the stewed vegetables on top.