Preheat your oven to 350°F.

Rinse the lamb shanks and pat them dry using a paper towel.

Heat 1 tablespoon of oil in a heavy-based pot over medium-high heat. Sear two of the shanks in the hot oil until browned on all sides, then repeat with the remaining shanks and oil.

Transfer the browned shanks to a plate, cover them with foil to keep warm, and set aside.

In the same pot with the pan juices, sauté the carrots and diced onions until they soften (about 3 minutes), then add the garlic and cook for another minute.

Return the shanks to the pot and season with 1 teaspoon of coarse salt and ½ teaspoon of ground pepper. Sprinkle with flour, toss well, and cook for 4-5 minutes to brown the flour.

Add the stock, wine, tomato puree, tomato paste, bouillon, and herbs. Bring the mixture to a simmer on the stove.

Cover the pot, transfer it to the lower part of the oven, and cook for 2 ½ hours or until the meat is tender and falls apart easily. Adjust the heat so the liquid simmers very slowly.

Carefully transfer the shanks onto a plate and cover them to keep warm.

Remove the bay leaves from the sauce and place the pot back on the stove. Simmer the sauce over medium heat until it thickens to your desired consistency. Optionally, skim off any excess fat that rises to the surface.

You should have about 3 cups of sauce, thick enough to lightly coat the back of a spoon. If the sauce is too thick, add a few tablespoons of stock; if too thin, boil it over medium heat for about 10 minutes until it reduces to the right consistency.

Taste the sauce and adjust the seasoning with salt and pepper, if needed. Return the shanks to the pot of sauce.

Garnish with parsley and serve with mashed potatoes, rice, or pasta.