In a large frying pan or in the bottom of the dutch oven, heat the olive oil until shimmering. When the oil is hot, add the prepared lamb shanks (tendon cut, silver skin removed and salt and pepper sprinkled over both) one at a time and brown on each side. Once browned, remove to a plate.
Add the onion, carrot and garlic and brown until each has some browned color to it.
Add the flour and stir. Allow the flour to cook on the veggies for about a minute. Add the tomato paste.
Add the chicken broth all at once. Use a wooden spoon to scrape any stuck on bits from the bottom of the pan. (If using a crockpot, pour all of the ingredients into the crockpot at at this point).
Add the lamb shanks back to the liquid.
Add the wine, coriander, cumin, paprika, thyme and bay leaves. Cover. If using crockpot, then cook on high for 4 hours or on low for 8 hours. If using a dutch oven, place in the oven on 160 and cook for 4 hours. Lamb is ready when the meat is nearly falling off of the bone. (Pulls away from the bone easily with a fork).