Clean meat either with lime or vinegar. Rinse with cold water, pat dry and set aside. Season meat with salt and pepper and dredge in flour. Remove any excess flour and place in a large plate. Do not crowd plate.
Heat oil in heavy pot or braising pot. Add shanks and sear all sides until brown. Remove from pot. Add more oil into pot if needed. Add onion, garlic, celery, carrots and cook about 3 - 4 minutes while stirring. Add parsley, rosemary leaves, thyme and cumin, stir and cook for 1 - 2 minutes. Add balsamic vinegar and tomatoes and stir. Let cook another 2 -3 minutes. Add shanks, and wine, stir, cover and lower heat. Cook for about 20 to 25 minutes Check liquid/sauce level and add 1/2 cup of hot water gradually when needed while meat is cooking on low heat. You may not need the water if the shanks are slow cooking in the wine and the juice of the tomatoes. Cook the shanks until the meat is fork tender and almost falling of the bone. Make sure sauce is thick and not watery. This is only obtain if you use the water in small quantity when necessary. Depending on the type of lamb, it may take 1 hour 15 minutes to 1 hr 30 minutes for the meat to be fully cooked. Serve with root vegetables, grains or pasta.
Lamb Osso Bucco - add water gradually until completely cook.