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