Fall-Apart Braised Lamb with Red Wine Sauce

Ingredients

• 4 lamb shanks (1.5 lb each), excess fat trimmed
• 2 teaspoons sea salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 tablespoons olive oil
• 2 medium Roma tomatoes, diced
• 1/2 small red onion, diced
• 2 medium carrots, peeled and sliced
• 1 cup dry red wine (Cabernet, Merlot, or Pinot Noir)
• 1 1/2 cups water
• 14 ounces tomato puree
• 4 medium beef stock cubes, crushed
• 3 cloves garlic, minced
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh parsley, chopped
• 3 bay leaves (optional)