Braised Lamb Shanks

4 cloves garlic, minced
2 bay leaves
1 tablespoon butter
1 tablespoon flour

Instructions:

Prepare the seasoning: Mix salt, pepper, and thyme in a bowl. Dry the lamb shanks with absorbent paper and season generously with the seasoning mixture.
Cooking in a cast iron skillet: Preheat the oven to 150°C. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Brown the lamb shanks on all sides (about 7-9 minutes per batch) and transfer them to a tray. Add the rest of the oil in the saucepan, cook the carrots and celery for 5 minutes, then add the mushrooms and shallots and cook another 4-5 minutes.

Add liquids and flavors: Incorporate broth, wine, tomato concentrate, garlic, and bay leaves. Put the lamb shanks back in the crockpot by dipping them in the mixture.
Oven Braiser: Cover the pot and bake for 2:30 hours, or until the shanks are fork-tender.