In a Dutch oven, season the lamb shanks with salt, pepper, and oregano.
Sear lamb on all sides with extra virgin olive oil. Set aside.
Sauté the onion, mushrooms, celery stalks, carrots, and garlic cloves in olive oil.
Add the tomato paste.
Pour in the Cabernet Shiraz Mataro. Allow veggies to absorb the wine.
Pour in the beef stock, scraping and mixing in the flavourful bits on the bottom of the pot.
Place the lamb back into the Dutch oven with rosemary, thyme, bay leaves, and parsley.
Turn up the heat to bring to a simmer and once its boiling, lower the heat and cover the pot.
Cook for 2 to 3 hours (while rotating the lamb in between), or until the meat is falling off the bone.
Serve atop mashed potato and enjoy with a glass of Cabernet Shiraz Mataro!