Assemble ingredients.Dredge shanks in flour, salt and pepper. Mince spices. Measure out liquids. Chop vegetables.Heat a Dutch oven. Cover the bottom generously with olive oil, then brown the shanks on med -high flame 4 minutes.Cook other side four minutes. Then any shorter edges 2 minutes each.Remove the lamb, replace with the vegetables, sauteeing on medium 10 minutes.Add the liquids and the spices and bring to a boil.Add the lamb shanks back in.Let it simmer.
