Step 1: Sear the Lamb Shanks

1. Pat the lamb shanks dry with a paper towel and season them with salt and black pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat.
3. Sear the lamb shanks on all sides until golden brown, about 5 minutes per side. This step builds deep flavor.
4. Remove the lamb shanks from the pot and set them aside.

Step 2: Build the Sauce

1. In the same pot, add chopped onions and sauté for about 3 minutes until soft.
2. Stir in the garlic, smoked paprika, cumin, oregano, and cinnamon. Cook for another 1 minute to release the spices’ aroma.
3. Add the tomato paste and stir well, letting it cook for 1–2 minutes to develop its flavor.
4. Pour in the crushed tomatoes, broth, sugar, and bay leaf. Stir to combine.
5. (Optional) Add red wine at this stage for extra depth. Let it simmer for 2 minutes to cook off the alcohol.

Step 3: Slow-Braise the Lamb

1. Return the seared lamb shanks to the pot, nestling them into the sauce.
2. Cover with a lid and bake in a preheated 325°F (160°C) oven for 2 hours, turning the shanks halfway through.
3. After 2 hours, remove the lid and bake for 30–40 more minutes, allowing the sauce to thicken and the meat to become ultra-tender.

Step 4: Garnish and Serve

1. Remove from the oven and let the dish rest for 5 minutes.
2. Sprinkle with fresh parsley and lemon zest for brightness.
3. Serve hot with your choice of mashed potatoes, rice, or fresh crusty bread.