Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven.
Braise the lamb for 2 to 2.5 hours, or until the meat is fork-tender and easily pulls away from the bone.
Finish and Serve:
Remove the lamb shanks from the pot and set them aside.
Discard the bay leaf. If you prefer a thicker sauce, simmer the braising liquid on the stovetop for a few minutes until it reduces to your desired consistency.
Serve the lamb shanks with the rich braising liquid spooned over the top.
Garnish & Serve:
Garnish with freshly chopped parsley before serving.
Serving and Storage Tips:
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