1. Preheat oven to 450 degrees.
2. Toss lamb shanks in olive oil, salt, pepper, and rosemary.
3. Place on baking tray and cook in oven for 25 minutes.
4. Remove and set aside.
5. In heavy bottom pot over high heat; combine onions, carrots, and celery with oil from lamb shanks.
6. Cook on high, stirring occasionally, until ingredients are caramelized dark brown.
7. Add bay leaf, pepper corns, thyme, and burgundy wine. Reduce by half.
8. Add stock and bring to a simmer.
9. Place lamb shanks in a large braising pot. Cover with simmering liquid. Cover with foil.
10. Reduce heat to 300 degrees. Cook for 2.5 hours.
11. Remove foil and return to oven for an additional 1 hour or until fork tender.
12. Remove lamb shanks and set aside.
13. Strain stock and reduce by 2/3. Remove fat buildup on sauce as it reduces, this will take about 20-30 minutes.
14. Pour sauce over lamb shanks and cover. Place in warm oven until serving.

For the roasted root vegetables:

1. Preheat oven to 350 degrees.
2. Toss beets with 4 tablespoons of olive oil and season with salt and black pepper. Lay onto a baking tray.
3. Bake for 25-30 minutes or until tender.
4. Repeat steps 2-3 for sweet potatoes.
5. In a sauté pan over high heat, add 2 tablespoons of olive oil and asparagus. Season with salt and pepper then cook until tender and crispy on the outside.
6. Hold vegetables warm until served.

For the gribiche dressing: 

1. Rough chop soft boiled eggs and combine with remaining ingredients. Whisk vigorously until fully combined.
2. Store in refrigerator until needed for up to 5 days.

To assemble:

1. Place lamb shank on the right hand side of the plate.
2. Place a nice arrangement of vegetables next time the lamb shank
3. Drizzle 1-2 tablespoons Of gribiche dressing over the vegetables.
4. Drizzle some of the lamb sauce on the lamb shank and garnish with fresh herbs or flowers if available.