Step 1: Prepare the Lamb Shanks

1. Preheat your oven to 325°F (165°C).
2. Pat the lamb shanks dry with paper towels and season generously with salt and pepper.

Step 2: Sear the Shanks

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Sear the lamb shanks in batches until browned on all sides, about 2-3 minutes per side. Remove and set aside.

Step 3: Build the Base

1. In the same pot, add the onion, carrot, and celery. Sauté for 5-7 minutes until softened.
2. Add the garlic and tomato paste, cooking for 1-2 minutes until fragrant.

Step 4: Deglaze and Simmer

1. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
2. Add the stock, crushed tomatoes, rosemary, thyme, and bay leaf. Stir to combine.

Step 5: Braise the Lamb

1. Return the lamb shanks to the pot, ensuring they are submerged in the liquid. Cover with a lid and transfer to the oven.
2. Braise for 2-2 1/2 hours, or until the meat is tender and pulls easily from the bone.

Step 6: Prepare the Smoked Gouda Grits

1. While the lamb is braising, bring the chicken stock to a boil in a medium saucepan.
2. Gradually whisk in the grits, reducing the heat to low. Simmer for 20-25 minutes, stirring occasionally, until thickened.
3. Stir in the butter, heavy cream, and shredded smoked Gouda. Season with salt and pepper to taste.

Step 7: Serve

1. Spoon the smoked Gouda grits onto plates or shallow bowls. Top with a lamb shank and a generous ladle of the braising liquid.
2. Garnish with fresh parsley, extra Gouda, or cracked black pepper if desired.