Season lamb shanks with salt and pepper. Leave aside for at least 30 mins. Then in a hot pan sear the lamb on all sides to obtain a nice brown color. No need to add extra oil. Once the lamb is seared remove it from the pan and keep it aside.

In the same pan, add onion, mushrooms, red pepper, carrots and celery a 5-6-quart slow cooker. Let this cook for 5 mins.

Then add in tomatoes (with juices) and tomato paste, garlic, red chili, rosemary, cinnamon, salt and pepper. Cook this for 10 mins.

Place lamb shanks on top of other ingredients. Pour beef broth and wine over the top. Stir well.

Cover mixture and cook on low heat  for 8 hours.

Taste and adjust seasoning accordingly. If you have added too much wine or the tomato juice is too sweet correct this with salt and lime juice.

Serve with mash or cous cous and seasonal vegetables.