Preheat your oven to 325°F (160°C). Season the lamb shanks with salt and pepper. In a large ovenproof pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb shanks on all sides until browned. Remove and set aside.

Sauté Vegetables

In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic, rosemary, and thyme, cooking for another minute until fragrant.

Deglaze and Roast

Pour in the red wine, scraping the bottom of the pot to deglaze. Add the lamb shanks back into the pot along with the stock. Bring to a simmer, cover, and transfer to the oven. Cook for 2-3 hours, or until the lamb is tender.

Prepare Lamb Loin

About 30 minutes before the shanks are done, season the lamb loin with salt and pepper. Heat the remaining tablespoon of olive oil in a skillet over high heat. Sear the lamb loin for 3-4 minutes on each side for medium-rare. Remove from heat and let rest.

Serve

Slice the lamb loin and serve alongside the slow-roasted lamb shanks with vegetables and sauce from the pot.