Gather all ingredients before starting recipe.

Marinating

• Combine lamb shanks with marinade ingredients, 2 onions, rough chopped, 3 carrots, rough chopped, 1 stalk celery with leaves coarsely chopped, 2 tsp black pepper freshly ground, 4 cups red wine, 1 cup wine vinegar, 3 tbsp brandy and marinate for 3 - 4 hours or overnight, turning the shanks at least once.
  

Braising

• Pre-heat oven to 325 °F
• Heat a drizzle of olive oil over medium high in a braising pan, or deep roasting pan. Add 2 strips bacon, diced and cook until most of the fat has been rendered.
  
• Add lamb shanks and sear until nicely browned on each side, 5-7 minutes per side.
  
• Remove shanks to a plate. Drain liquid from marinade. Add marinated vegetables to roasting pan and cook uncovered on medium high heat until the vegetables begin to brown, 10-15 minutes.
  
• Add 3 bay leaves, 1/2 cup chopped parsley, 1 stalk celery or celery greens chopped, 2 tbsp dried thyme, 2 cloves fresh garlic minced, and stir to combine.
  
• Add the lamb shanks to the vegetable mixture and cover with the marinade liquid. Add 1 can Campbell's consommé and season with 1 tsp kosher salt. Mix to incorporate, then cover with a lid and transfer to a pre heated 325 °F for about 1.5 to 2 hours.
• The lamb shanks are done when the meat is so tender that it is ready to fall off the bone. Remove from the oven, place the shanks on a platter to keep warm covered with aluminum foil and strain the cooking liquid through a fine sieve, pushing the solids through the sieve to make a thickening for the sauce. Serve the sauce with the lamb shanks accompanied by steamed cauliflower and brussel sprouts tossed in garlic butter.