Pat the lamb shanks dry and sprinkle generously with salt and pepper.
Melt the coconut oil in a heavy skillet set over high heat.
Add the meat and cook until a beautiful golden crust forms on all sides, which should take about 3 minutes per side and then remove the cooked pieces of meat to a 4½ quart Dutch oven.
Once the shanks have been cooked and removed, lower the heat to medium, add a little more fat to the pan if necessary then throw in the apples, garlic, salt and pepper and cook, stirring often, until the apples become fragrant and turn a beautiful golden color.