In a large dutch oven, heat the oil over medium high heat.
Season lamb shanks generously with salt and pepper and sear until they are a deep brown on all sides.
Remove from pot and add the carrots, celery and onion and saute until brown and softened, 3-4 minutes.
Add tomato paste and cook until it has darkened to a brick red color another 2-3 minutes.
Add the red wine, mushroom broth, bay leaf, porcinis, porcini powder, bring to a simmer, add the lamb shanks, and let simmer on low heat, partially covered for 3 hours or until the lamb is tender and is easily pierced with a fork.
Serve right away with the braising liquid over mashed potatoes or polenta and enjoy with Enchant Trinity a deeply delicious wine blend of Grenache, Syrah and Mourvèdre in the style of Châteauneuf-du-Pape.