Set the oven to 325°F (165°C).

Pat the lamb shanks dry with paper towels.

Season all sides generously with salt.

In a large oven-safe pot or Dutch oven, heat the lard over medium-high heat.

Sear the lamb shanks on all sides until browned, about 4-5 minutes per side.

Remove the shanks and set aside

In the same pot pour in the red wine, scraping up any browned bits from the bottom of the pot.

Let the wine simmer for 2-3 minutes to reduce slightly.

Add the beef broth.

Return the lamb shanks to the pot, ensuring they are submerged in the liquid.

Cover the pot with a lid and transfer it to the preheated oven.

Braise for 2 to 2.5 hours, or until the meat is tender and falling off the bone.

Remove the lamb shanks from the oven.

Place each shank on a serving plate and spoon some of the braising liquid over the top.

Top each shank with a dollop of the butter, allowing it to melt over the meat.

Serve.