Pull chops from the refrigerator at least 30 minutes before cooking — cold meat in a hot pan seizes and cooks unevenly. Pat thoroughly dry with paper towels; moisture kills your sear. Season both sides generously with salt and pepper, then drizzle lightly with olive oil. If marinated, shake off excess and still season with salt. Set a plate nearby for resting after cooking.

Heat a heavy skillet (cast iron preferred) over medium-high for 2–3 minutes until hot. Add a high-smoke-point oil (vegetable or avocado) and swirl to coat — it should shimmer immediately. Lay chops in a single layer with space between them. Don't crowd the pan or they'll steam instead of sear; work in batches if needed. Sear without moving for 3–5 minutes until a deep golden-brown crust forms. If they stick, they're not ready — a proper sear releases naturally. Flip once and sear the second side another 3–5 minutes (6–10 minutes total depending on thickness). Pull at 130°F for medium-rare; 140–145°F for medium. Use an instant-read thermometer inserted into the thickest part away from the bone.

Reduce the heat to medium. Add the diced yellow onion diced, 3 medium carrots peeled and diced, and 3 stalks celery diced to the same pot. Cook, stirring occasionally, until softened and lightly golden, about 6–8 minutes. Scrape up any browned bits from the bottom of the pot as you stir.

Add the smashed 6 cloves garlic smashed and peeled and 2 tbsp tomato paste. Stir and cook for 2 minutes until the 2 tbsp tomato paste darkens slightly and becomes fragrant.

Pour in the 2 cups dry red wine such as Cabernet Sauvignon or Merlot and bring to a boil, scraping the bottom of the pot thoroughly to release all the browned bits. Let it simmer vigorously for 4–5 minutes until the wine reduces by about half.

Add the 1 can crushed tomatoes, 2 cups chicken, 2 whole dried bay leaves, 3 whole fresh rosemary sprigs, 4 whole fresh thyme sprigs, and 1 tsp of kosher salt for seasoning the shanks. Stir to combine. Nestle the seared 4 lamb shanks about 1 lb each back into the pot — they should be at least halfway submerged in the liquid. If not, add a splash more 2 cups chicken.

Bring the liquid to a gentle simmer on the stovetop, then cover the Dutch oven tightly with its lid and transfer to the preheated oven. Braise for 2 to 2.5 hours, turning the shanks once halfway through, until the meat is completely tender and falling off the bone.

Carefully remove the shanks from the pot and set aside. Discard the 2 whole dried bay leaves, 3 whole fresh rosemary sprigs, and 4 whole fresh thyme sprigs. If you'd like a thicker sauce, place the pot on the stovetop over medium-high heat and simmer uncovered for 10–15 minutes until reduced to your liking. Taste and adjust 1 ½ tsp kosher salt for seasoning the shanks and 1 tsp black pepper freshly ground.

Return the 4 lamb shanks about 1 lb each to the pot to warm through. Serve each shank over creamy mashed potatoes, polenta, or buttered egg noodles. Spoon the rich braising sauce generously over the top and finish with a scattering of chopped fresh fresh flat-leaf parsley roughly chopped and a pinch of lemon zest for gremolata-style finish for a bright, fresh contrast.