Place half the oil in a large, heavy based frying pan over a moderately high heat. Lightly flour lamb shanks, season with salt and cracked black pepper. Cook lamb shanks for 8 minutes or until golden all over. Set aside.
Return frying pan to the heat, add remaining oil. Add garlic, bay leaves, onion, celery, while sautéing add fresh thyme followed by carrots. Cook for 5-8 minutes, stirring occasionally or until vegetables are soft and golden. Add oregano. Cook for a further 3-5 minutes or until vegetables are golden. Place in a deep gastronome, top with lamb shanks.
Add stock to pan, bring to the boil to deglaze the pan. Add tomato pasta and red wine, bring to the boil, reduce heat and simmer for 8 minutes, to thicken slightly. Pour sauce over lamb shanks. Cover with baking paper and foil. Cook for 2 ½ to 3 hours or until meat is tender.
Serve lamb shanks on a bed of soft white polenta, garnished with micro herbs and with steamed asparagus.
