Preheat the oven to 400Β°F (200Β°C).
Prepare the lamb by slashing the fat side with a sharp knife. Season the lamb with salt and pepper on all sides.
In a large pan, heat some olive oil over medium heat. Brown the lamb shanks on all sides until they are golden. Remove the lamb from the pan and set aside.
In a cast iron Dutch oven (or any oven-safe pan), place half of the rosemary sprigs and half of the garlic cloves on the bottom. Put the browned lamb shanks on top. Add the rest of the rosemary and garlic over the lamb.
Add the chopped onions, celery, carrots, cinnamon sticks, thyme, tomatoes, paprika, cumin, bay leaves, and crushed red pepper flakes (optional) to the pot. Pour in enough chicken stock to slightly cover the shanks. Stir everything together.
Cover the pot and place it in the preheated oven to cook for 2.5 to 3 hours, or until the lamb is tender and falling off the bone. Stir occasionally, and if necessary, add more stock or water to keep the lamb moist.
Once cooked, remove the pot from the oven and allow the lamb to rest for 10-15 minutes.
For the Gravy:
Remove the lamb shanks from the pot and skim off the fat from the liquid.
Pour away most of the fat, leaving approximately 2 cups of the remaining stock in the pot. Discard any large herb pieces.
Add 1 tablespoon of butter to the pot, stirring in 1 tablespoon of flour to create a roux. Scrape up any browned bits stuck to the bottom of the pot for extra flavor.
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