Season the lamb shanks with salt and pepper. Heat the oil in a saucepan over high heat and cook the shanks until golden. Transfer the shanks to a plate, cover with foil and reserve.
In the same saucepan sauté onion, carrot, garlic and parsley. Add wine, return the lamb shanks to the pan, cover, and cook for 3 hours in the oven.
When the meat is fork tender, boil the remaining juices until slightly thick. Season with salt and pepper.
Side dish:
To make the purple rice you need chicha morada (cook purple corn that you can buy in Latin grocery stores, with pinapple, quince, cinnamon, cloves, and apple). Otherwise, you can buy purple rice in the supermarket, and cook it according to the instructions of the package.
Heat the remaining olive oil in a pan and sauté the asparagus with the artichoke hearts. Season with salt and pepper.
To serve:
In every plate put a lamb shank , sauce, purple rice and vegetables.
Recipe by PERU DELIGHTS at https://perudelights.com/lamb-shanks-with-purple-rice-for-christmas/