Flour, salt and pepper shanks. In braising pan, heat olive oil. Add shanks. Cook shanks till browned, then remove from pan.
Use this same pan to sauté remaining ingredients until wilted. Add red wine. Put shanks back into pan with vegetables and add enough lamb stock to cover ingredients. Cover pan and bake for 6 hours at 325 degrees. Pull shanks and vegetables out of sauce and reduce sauce by ½. Add shanks and vegetables back to the sauce. Heat and serve with mashed potatoes and gremolata.