Lamb shanks are a very winter thing here. I saw these at the local store,very stumpy & meaty. Rear leg & likely one of the heavier breeds. Others are longer & can be more on the chewier side. My spice mix is coriander,cumin,fennel,fenugreek,black pepper& rock salt.All tabs except salt ,half. 4 cloves.2 cardamom pods. Grind. Then add tab powdered ginger,garlic,paprika & dried chilli flakes,light touch of nutmeg . Brown shanks in EVO ,sprinkle of salt.Remove. Brown large chopped onions with garlic in EVO. Put shanks back in 2 fat tabs of spice mix, give a good stir,add chicken stock to cover, 1 cinnamon stick. Into low oven. I use a cast iron casserole dish with a lid,Dutch oven really. The spice mix is good as a rub for chicken as well. It's not smoked but that's why it's here in nose to tail. If I could find okra I would put that in .