Make an incision into each lamb shank and rub a teaspoon of Dress Italian Red Pepper Pesto into each cut, close to the bone. Season each shank with salt and black pepper. Heat the extra virgin olive oil in a large heavy-based saucepan and sauté the vegetables for 10 minutes. Add the lamb shanks and sauté for a further 10 minutes to seal the meat on all sides. Pour over 2 cups of red wine and turn the heat down low. Cook slowly for 1 hour or until the meat is tender and beginning to come away from the bone. Add some water or stock as the liquid evaporates during cooking. Once cooked, remove the shanks and the vegetables from the pan and reduce the remaining liquid to a sauce-like consistency. Serve hot with mashed potatoes mixed with fresh parsley and extra virgin olive oil.