For lamb shanks with root vegetables, sear the lamb shanks vigorously all around in a little olive oil. Add the vegetables and fry for a while.
Pour in a good shot of red wine and simmer for a while. Add some of the vegetable soup and the spices, put the lid on and simmer on low heat.
After about half an hour, fish out most of the vegetables and keep warm. If necessary, pour more soup to the meat and continue to braise until the meat is cooked (about an hour).
Remove the lamb shanks from the pot and boil the liquid with the vegetables again, and puree.
Season to taste and thicken with tomato paste if necessary. Serve the braised lamb shanks with root vegetables, sauce and noodles.