Preheat oven to 430 degrees F (220 degrees C).
Using a large casserole, heat the Olive Oil (to taste), add in Fresh Rosemary (2 sprig) and brown the Lamb Shank (4), careful to color each side of the meat. Remove the shanks and rosemary and set aside.
Fry the Onion (1), Carrot (2), Garlic (6 clove), and Fresh Rosemary (1 sprig) in the remaining oil. Season with Coarse Sea Salt and Pepper (to taste) and add the Tomato Paste (15 milliliter).
Cook on high for a little longer, then use the Red Wine (750 milliliter) to deglaze the base of the casserole. This means using the liquid to scrape the brown bits off the bottom of the pan.
Pour in the Beef Stock (250 milliliter) and return the shanks to the pot. Bring to a simmer then cover the pot with the lid and cook in the oven for 1.5 to 2 hours, or until the lamb is meltingly tender and the liquid has reduced.
Serve the shanks with a spoonful of their gravy on a bed of creamy mashed potato with a head of roasted garlic, steamed greens like beans or Brussels sprouts, and a glass of smooth Allesverloren Shiraz or Tres Vermelhos.