Creating Braised Lamb Shanks with Root Vegetables can be easy if you follow these simple steps:

1. Preheat Oven: Preheat your oven to 325°F (163°C).
2. Brown Lamb Shanks: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season lamb shanks with salt and pepper, then brown them on all sides. Remove and set aside.
3. Sauté Vegetables: In the same pot, add onion, garlic, carrots, parsnips, and potato. Sauté until the vegetables start to soften, about 5-7 minutes.
4. Add Tomato Paste: Stir in the tomato paste, and cook for another 2 minutes.
5. Deglaze with Wine: Pour in the red wine, scraping the bottom to release any browned bits. Bring to a simmer for about 3-5 minutes.
6. Add Broth and Herbs: Return the lamb shanks to the pot. Pour in the stock and add rosemary and thyme. Make sure the liquid covers about two-thirds of the shanks.
7. Cover and Braise: Cover the pot with a lid and transfer it to the oven. Braise for 2 to 2.5 hours, or until the meat is tender and falling off the bone.
8. Check Seasoning: After braising, remove the pot from the oven and taste the sauce, adjusting seasonings as needed.
9. Serve: Serve the lamb shanks surrounded by the root vegetables and sauce.

By following these detailed steps, you’ll create a comforting dish that will become a memorable part of your cooking repertoire.