Trim any excess fat from the lamb shanks if needed. Heat a large, heavy Dutch oven or braising pot and sear them until evenly golden — this is where the depth of flavor begins. Remove and set aside.

In the same pot, cook the vegetables with shallots and garlic, letting them soften and develop aroma. Add the tomato paste and give it a moment to deepen in flavor. Then deglaze with beer, wine, or broth, scraping up all the caramelized bits from the bottom — that’s where the richness lives.

Return the shanks to the pot, add the herbs and the main broth. Bring everything to a boil, then lower the heat, cover, and let it braise gently for 2–2½ hours. You can do this on the stovetop, in the oven, or in a slow cooker — the key is time and low heat.

Once the meat is tender, remove the shanks and herbs. Skim off any excess fat from the surface and let the sauce simmer over high heat for about 10 minutes, reducing and concentrating its flavor. If needed, you can lightly thicken it with a cornstarch slurry — just enough to bring it together.