Marinate the lamb shanks in beer over night
Remove the lamb shanks from the beer, reserve the beer and pat the lamb shanks dry
Season the lamb shanks with salt and pepper
Pour the canola oil in the Dutch oven and heat over a medium flame
Brown the lamb shanks on all sides, about 3 minutes per side, in the canola oil.
Remove the lamb from the pan and set aside
Pre heat your oven to 250 degrees
Add the chopped carrots, celery and onion into the pan and saute for 5 minutes
Pour the reserved beer into the pot and bring to a simmer
Add the chicken stock, browned lamb shanks and any liquid given off by the lamb shanks
Place the Dutch oven into the oven and let the lamb shanks cook for 3 -4 hours or until the lamb shanks are tender
Remove the lamb shanks from the braising liquid and tent with foil to rest for 10 minutes
While the lamb is resting boil the braising liquid on the stove top to reduce and thicken the liquid
Strain the solids out of the braising liquid skim the fat - or pour it into fat separator - and serve this sauce over the lamb
Serve with gnocchi, polenta or grits