Article: Heat olive oil in a large, thick-bottomed pan over medium-high heat. Cook the meat on all sides until browned, and then transfer the shanks to a separate dish. Saute the vegetables for about 5 minutes, stirring often, and then add the potatoes. Cook for an additional 2 minutes. Add the stock and bring it to a simmer. The meat should be tender when finished. Separate the meat from the bones, and then return the meat to the pan. Garnish with parsley if desired.

What is a summary?
Preheat the oven to 350 degrees F (176 degrees C). Sprinkle the lamb shanks with salt and place them in the pot. Combine the onions, carrots, and celery in the pot. Return the lamb shanks to the pot along with the garlic and herbs. Remove the pot from heat, cover it with a lid, and bake it in the oven for 1 1/2 to 2 hours. Remove the lamb shanks from the pan. Serve warm.