Generously season the lamb shanks with salt and pepper, then sear them in a hot skillet until golden brown on all sides. Remove the shanks and set aside.
In the same skillet, add chopped vegetables like onions, carrots, and celery, along with cumin, turmeric, and cinnamon. Sauté until the vegetables soften and become fragrant.
De-glaze the skillet with red wine, scraping up any browned bits to enhance the flavor, then stir in tomato paste and beef stock. Add fresh herbs, thyme and rosemary.
Return the lamb shanks to the skillet, submerging them partially in the liquid.
Cover and let them braise for about 3 hours until the meat is fall-off-the-bone tender.
Meanwhile, in a medium saucepan, combine raisins and balsamic vinegar, and simmer over low heat until the mixture has reduced by half, leaving the raisins plump and flavorful.
Once the lamb is ready, plate it with a generous spoonful of braising liquid, top with the balsamic raisins, and enjoy!
