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Preheat the oven to 180°. Heat a few tablespoons of olive oil in a casserole dish large enough to fit the four lamb shanks. Season the shanks with salt and pepper then lightly brown all over in the casserole pot (I did this 2 at a time as I couldn’t fit them all on the base of the pan at once). Remove and set aside.
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Add the onion, celery, carot, thyme and bya leaves ot the pan with another tablespoon or two of olive oil and cook until golden brown, stirring occasionally (about 10 minutes).
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Return the shanks to the pan, add the stock and harissa and stir together, making sure that all of the shanks are pretty much covered by the stock. The amount of stock you use here depends on how much you can fit - it is supposed to be 2L, but my casserole dish was not big enough so I just filled it right to the brim, about 1.6L. As long as all the lamb shanks are covered you should be pretty okay, and if you really feel like there wasn’t enough you could add more half way through cooking as some of it evaporates off.
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Cover with a lid and bring to the boil, then place in the preheated oven for 2-3 hours or until the meat is falling off the bone (this took about 2.5 hours for me). Allow to cool enough to handle, then remove the shanks and pull the meat apart, setting it aside in a separate bowl or container. Discard the bones and reserve the vegetables and stock for another use.