Return the browned lamb shanks to the pot, ensuring they are submerged in the liquid. Bring the mixture to a simmer.
Cover the pot and transfer it to a preheated oven at 325°F (165°C). Braise for about 2-3 hours, or until the lamb shanks are fork-tender and easily pull away from the bone.
Finish the Dish:
Once the lamb shanks are cooked, remove them from the pot and set aside. Discard the bay leaf.
Simmer the braising liquid on the stovetop for about 10 minutes to thicken slightly. Taste and adjust the seasoning with salt and pepper as needed.
Serve:
Serve the lamb shanks with the rich braising sauce poured over them. Garnish with freshly chopped parsley for a vibrant touch.
Serving and Storage Tips:
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