Alright, here's what you do.
Step 1 is get a Dutch oven. Don't have one? Get one. You need one.
Step 2 is get some good chicken stock, a shitload of garlic, some good, sweet onions, lamb shanks, Hungarian paprika, and a roasty, dry beer (I like rauchlager or black IPA, but your call). You can add other ingredients, but those are the basics.
Step 3 - Get the Dutch oven up to 350*F in the oven, remove and put on the stovetop on med-high. Add a little bit of oil (not olive, it'll smoke) just to coat the bottom. Add the onions, rough Julienne. Add salt and toss. Wait until the onions start to lose color, then add the garlic. Once the garlic stops popping, add the paprika and toast, stirring constantly so it doesn't burn.
Step 4 - You did let your lamb come up to room temperature, and apply a salt and spice rub to it, yes? Good. Add the shanks to the pan and turn every 30 seconds until browned and lightly crispy.
Step 5 - Add any other aromatics, along with some vegetables (carrots definitely, plus whatever else you have), then add 12 ounces of beer, plus enough stock to cover the shanks halfway. Bring it to a simmer on the stovetop, put the lid on, and pop it in the oven at 325*F and leave it for 3-4 hours.
Step 6 - Pull it out, remove the shanks, cover with aluminum foil to rest for 10 minutes, chow the hell down. It'll be delicious.