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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.
Degrease the dish: Let the shanks cool at room temperature, then refrigerate for several hours or overnight to solidify the grease. Remove solid fat with a spoon.
Prepare the sauce: Mix butter and flour to form a batter. Heat the shanks on the stove over medium heat, transfer the shanks to a plate and bring the liquid to a boil. Add the butter and flour mixture, stir constantly for 1-2 minutes, until the sauce thickens. Adjust the seasoning to your taste.
Servings: Serve the shanks with the sauce and vegetables on a plate or directly in the crockpot to keep warm. Pair with mashed potatoes, mashed cauliflower, or buttered noodles.
Prep Time: 20 minutes | Total Time: 3 hours | Servings: 4
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