Preheat oven to 160c / 320f.
Heat olive oil (1 tbsp) in a large dutch oven. Fry sliced carrots, chopped onion & chopped speck over medium heat for 4-5 mins, or until onion starts to soften & speck starts to colour slightly.
3 tablespoon olive oil, 2 carrots, 1 onion, 200 g speck
Add mushrooms to onion mixture and continue to fry, stirring, for 2 mins then remove everything to a bowl and set aside.
300 g button mushrooms
Allow pot to reheat, meanwhile dust lamb shanks in flour. Add olive oil (1 tbsp) to pot and fry shanks over medium high heat for 7-9 mins, turning occasionally to brown on all sides well and adding more oil as needed. You should be getting a nice brown layer on the base of your pot - this will add flavour to our sauce.
2 tablespoon plain/all purpose flour, 4 lamb shanks - trimmed of excess fat
Once shanks are browned, remove to a plate.
Add red wine to pot to deglaze. Stir tomato paste, dried rosemary, crushed/minced garlic & bay leaves into wine and bring to a simmer as you scrape up the flavour layer from the base of the pot. Simmer for about 2 mins or until wine mixture is reduced by about half.
4 garlic cloves, 1 ½ cups dry red wine, 1 tablespoon tomato paste, 1 teaspoon dried rosemary, 2 bay leaves
Return shanks to the pot, along with the reserved veg mixture plus any drippings. Add stock (4 cups) to the pot, mixing slightly to combine. Bring to a simmer - once simmering, cover lamb mixture with a circle of baking paper (see notes) & bake with the lid on for 3 hours or until lamb is tender. The lamb should be falling away from the bones.
4 cups beef stock
Once lamb is cooked, remove bay leaves & discard. Remove lamb from pot (leaving sauce in the pot) and shred lamb with 2 forks, discarding fat & bones.
While you are shredding the lamb, place your pot o sauce on the stove top and simmer until the sauce is thickened to your liking. Add shredded lamb to sauce & serve with pappardelle pasta.
pappardelle pasta, shaved parmesan cheese