Preheat the oven to 180 degrees Celcius or 350 Farenheit.
Pat lamb shanks dry with paper towels, then sprinkle on both sides with salt and pepper.
Heat oil in a dutch oven over medium high heat. Cook lamb shanks for 10-12 minutes turning occasionally until brown on all sides. Remove on a large plate.
Reduce heat to medium and add onion to fat remaining in the pot. Cook, stirring for 4-6 minutes until onion is golden brown. Add cinnamon and cook for 30 seconds or until fragrant.
Stir in stock, honey, Worcestershire sauce, garlic and bay leaves, bring to boil over high heat, stirring to scrape up brown bits from bottom of pot.
Return lamb shanks to pot, cover tightly and shift to oven, cook for 1 and a half (1.5) hours or till lamb is very tender, turning them over, halfway through the cooking time.
Remove to warm plate, cover and keep warm, with a slotted spoon remove the garlic and set aside, discard bay leaves. when garlic is cool enough to handle, squeeze garlic from skin and mash smoothly, whisk garlic into cooking juices and bring to boil over medium high heat. Boil for 2-3 minutes until juices have reduced and thickened slightly. Taste and add more salt or pepper if necessary.
Place on 2 warm plates, spoon cooking juices over them and sprinkle with parsley.
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|Serving Size: 1 Serving (552g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 739 (68%)|
|Amt Per Serving||% DV|
|Total Fat 82.1g||110 %|
|Saturated Fat 40.5g||202 %|
|Monounsaturated Fat 30g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 724.6mg||223 %|
|Sodium 982mg||34 %|
|Potassium 1437.6mg||38 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 29.8g|
|Protein 53.8g||77 %|
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Calories per serving: 1094
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