Pre-heat oven to 175 degrees C (350 degrees F). Lightly flour each lamb shank.
Heat the olive oil in an oven proof dish/casserole or sturdy roasting pan on the stove over high heat and add the shanks when hot. Brown the meat, turning occasionally to prevent sticking and burning.
Remove the shanks once browned and set aside. Add the chopped vegetables and the garlic cloves to the pan/dish. As they start to cook, add in the herbs, peppercorns and sea salt to taste. Cook until the vegetables are lightly browned.
Spread the vegetables out in the pan/dish and place the shanks in a layer on top of the vegetables. Pour in the liquids - red wine and chicken stock - and bring to the boil.
Reduce the oven to 150 degrees C (300 degrees F). Season the sauce/cooking liquid to taste with sea salt. Cover the pan/dish (aluminium foil is best) and cook for a further 2 1/2 hours in the oven. Cook for slightly longer (30 mins) for melt-in-your mouth shanks.
When cooked, remove herbs before serving the lamb shanks. Best served with the pan juices poured over and on a bed of creamy mash - potatoes, sweet potatoes or pumpkin or even soft polenta or risotto.