Preheat your oven to 300 degrees F.

In a large, oven-safe dutch oven, heat the olive oil over medium heat. Add the lamb shanks and brown in batches, for about 3-5 minutes on each side. With a pair of tongs, remove the lamb shanks and transfer them to a plate.

Add the onions to the dutch oven. Saute for about 8 minutes or until tender and then add the garlic. Cook for an additional minute. Add the cinnamon sticks, bay leaf, brown sugar, chili powder, turmeric, cumin and caraway. Cook for 2-3 minute stirring frequently. Season with a generous amount of salt and black pepper and then add the tomatoes, chicken broth, potatoes and carrots. Bring to a boil and then reduce the heat to a simmer. Simmer for 10 minutes and then remove from heat. Add the lamb shanks back to the dutch oven, cover and roast for 2 1/2 - 3 hours, or until the meat is tender and falling off the bone.

Remove the cinnamon sticks and bay leaf. Serve warm, garnished with parsley. Enjoy!