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Preheat oven to 325˚F.
Place (6 quart) Dutch oven over medium-high heat and add oil. Season lamb shanks liberally with salt and pepper; then sear each shank in Dutch oven on all sides (in batches). Remove shanks from Dutch oven and transfer to a plate.
Add onion, carrots and celery to pot and sauté for 3 to 4 minutes.
Add garlic and continue to sauté for an additional 3 to 4 minutes or until onions begin to caramelize. Season with salt and pepper.
Add sage, thyme, rosemary, and bay leaf and continue to sauté for another minute.
Deglaze pot with wine and simmer until liquid has dissolved.
Stir in chopped tomatoes and stock.
Add shanks back to pot. (it's okay if they crowd/ overlap one another in Dutch oven at this point) Season with salt and pepper.
Bring mixture to a boil, cover and transfer to oven. Braise shanks for 2 to 2 ½ hours, or until shanks very tender.
Remove shanks from Dutch oven and nestle each atop a bowl of creamy mashed potatoes. Spoon some braising liquid over each shank and garnish with fresh thyme leaves. Serve.