Distribute the lamb shanks evenly and transfer to a preheated 450 degree F oven and roast for 15-18 min.
Remove from the oven and allow to cool for 4-5 min. Remove the lamb shanks and set aside on a platter.
Add the vegetables to the roaster and stir to coat in the fats and juices. Season with a bug pinch of salt and return the pan with vegetables in the oven. Roast for 5-8 min. Remove the roaster from the oven and place on the stovetop over medium heat.
Meanwhile, adjust the oven temperature to 300 degrees F.
Deglaze the sizzling roaster pan with the wine and allow to cook off for 2 min. Add the stock to the roaster pan and bring to a simmer. Add the lamb shanks and any juice back to the roaster. If you need more liquids, add more stock or water as needed; the shanks should be covered by 2/3. Cover with foil and place the roaster in the oven and cook for 2-2 1/2 hours.
Remove the foil and add the herbs pushing them down into the liquid. Cook uncovered for 30 min more, basting every 15 min.
When the lamb shanks are tender (put a fork into the meat and try to pull off a piece, if it comes loose, the shanks are tender), remove from the oven and carefully transfer the lamb and vegetables to a platter.
Transfer the basting liquid to a large heat-proof container and skim off the layer of fat that has developed. Return the liquid to the roaster and reduce over a medium flame on the stove top until the liquid is thickened and flavorful. Season to taste with salt.
Return the lamb shanks to the reduced liquid and scatter the soft vegetables you desire over the top. Return to the oven for 20 min, basting a few more times to glaze the lamb shanks.
Serve the shanks going from oven to table with the roaster. Serve with polenta, mashed potatoes or peas and carrots tossed with herb butter.
