In a large bowl, combine minced garlic, chopped rosemary, chopped thyme, olive oil, paprika, cumin, salt, black pepper, and lemon juice to create the marinade.

Marinate the Lamb

Add lamb shanks to the marinade, ensuring they are well coated. Cover and refrigerate for 24 hours.

Cooking the Lamb

Preheat the Oven

Preheat your oven to 325°F (160°C).

Sear the Lamb

Heat a large Dutch oven over medium-high heat. Remove lamb shanks from the marinade and sear on all sides until browned (about 5-7 minutes).

Slow Roast

Cover the Dutch oven and place it in the preheated oven. Roast for 2.5 to 3 hours, or until the lamb is tender and falls off the bone.

Preparing the Mushroom Glaze

Sauté the Shallots and Mushrooms

In a skillet, melt butter over medium heat. Add minced shallots and sliced mushrooms, sauté until softened (about 5 minutes).

Add Wine and Broth

Pour in red wine and beef broth. Bring to a simmer and let it reduce for about 10-15 minutes until thickened.

Finish the Glaze

Stir in chopped parsley and season with salt and pepper to taste.

Serving

Plate the Dish

Remove the lamb shanks from the oven, plate them, and drizzle the mushroom glaze over the top. Serve hot.