Directions

1. Season lamb shanks with salt, pepper and paprika.

2. Heat oil in a large, heavy pot or Dutch oven over medium-high heat. Cook shanks until brown on all sides, about 8 minutes. Transfer shanks to a plate; set aside.

3. Add carrots, onions, garlic and any other vegetables being used to the pot and sauté over medium heat until golden brown, about 8 minutes. Stir in wine (if using wine, cook for 3 minutes to cook off alcohol before adding rest of ingredients), tomatoes, demi-select, rosemary, cinnamon, star anise, and thyme.

4. Return shanks to the pot, pressing down to submerge. Bring to a boil. Cover and place in a 325°F preheated oven.

5. Cook for approximately 2.5hrs. At the 2.5 hour mark, check for tenderness. If shanks are not to desired tenderness return to oven and check every 15-20 minutes until they have reach your desired tenderness.

6. Once the shanks have reached your desired doneness, remove from oven. Transfer shanks and vegetables to a platter; cover with foil to keep warm. Continue boiling sauce until desired thickness, about 15 minutes. Spoon sauce over shanks before serving.