Brown lamb shanks on all sides in hot oil in a Dutch oven.
Add onions, carrots, and celery.
Cook slowly until vegetables have a nicely glazed.
Next, add the tomatoes, garlic, wine and other seasonings to the pot. Cover with lid.
Bring to a boil, then reduce heat and simmer for 2 hours until the lamb shanks are very tender.
Remove lamb shanks from sauce. Place in oven on warm.
Turn up the heat in the stock pot to reduce the sauce. Once reduced, ladle 2/3 of the sauce into a food processor and puree. Pour back into the pot and return to a boil.
Season with salt and pepper to taste.
Ladle some of the sauce over the lamb shanks until a glaze forms.