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Lamb Shanks with Artichokes and Olives: Stinci di Agnelli con Carciofi e Olive

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4 large lamb shanks
Salt and pepper
6 tablespoons extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
12 cloves garlic, peeled and left whole
2 tablespoons fresh rosemary leaves, chopped
12 baby artichokes, outer leaves trimmed, held in acidulated water
1/2 cup Gaeta olives
1 cup Frascati or other dry white wine
1 cup basic tomato sauce, recipe follows
1 cup chicken stock, recipe follows
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
2 tablespoons extra-virgin olive oil
3 1/2 pounds chicken wings, backs, and bones
3 carrots, coarsely chopped
2 onions, coarsely chopped
4 ribs celery, coarsely chopped
2 tablespoons tomato paste
1 tablespoon black peppercorns
1 bunch parsley stems