Heat a little olive oil in a deep frypan, add the shanks and lightly brown on all sides. Remove and set aside. Add a little more oil, the onion, carrot, garlic and celery and fry until translucent.
Add the tomatoes, tomato paste, stock, red wine, cinnamon stick and bay leaves and give everything a good stir. Add the browned shanks and bring to the boil and then lower your heat to a simmer.
Simmer shanks on a low heat for approximately 2-3 hours (this will depend on their size) or until the meat is falling off the bone. Remove the shanks and set aside to cool down. Once cooled down a little proceed to remove meat completely from the bone.
Remove the bay leaves and cinnamon stick from the sauce and add back the shredded meat. Give everything a good stir and ladle the sauce and meat over some cooked egg noodles.
Top with a sharp grated cheese such as mizithra or Romano.