Rub salt and pepper on the lamb to season.
Heat 1 tbsp. oil in the Dutch Oven and brown the lamb shanks on each side over a high heat.
Turn heat down to medium. Add oil, garlic, onion, carrot and celery. Sauté for 5 minutes until the vegetables have softened. Add flour, stir until cooked, then add the red wine and beef broth.
Add lamb back in so the meat is mostly submerged. Simmer, then turn heat down to medium low and cover with lid for 2 hours then remove lid and simmer for 30 minutes to let the liquid in the pot thicken to a nice sauce consistency.