Juice and peel the lemon, setting aside the juice. Wrap peel, bay leaves, rosemary sprigs, and whole cloves in a cheesecloth, and tie together to make an herb bundle. Season lamb shanks with a generous amount of salt and pepper.

Heat a large pot on medium heat. Sauté the minced onions in olive oil until they begin to brown.

Transfer the onions to a bowl and set aside. Add 2 tablespoons of olive oil to the pot and put in the lamb shanks. Sauté until browned on all sides, 12 to 15 minutes, then transfer lamb shanks to a plate.

Return the onions to the pot and add in wine, tomato paste, lemon juice, tomato sauce, herb bundle, and thyme. Bring mixture to a boil, then reduce to a simmer and keep simmering for a few minutes. Scrape the sides and bottom of the pot frequently to keep mixture from sticking.

After a few minutes of simmering, place the lamb shanks back into the pot and add in chicken broth. Bring to a boil, then reduce to medium heat. Leave pot simmering uncovered for 30 minutes.

Then, turn the shanks over and reduce heat to medium low, just barely simmering. Leave for an hour and half, turning the shanks every 30 minutes.

When meat is deliciously tender, take shanks out and remove herb bundle. Squeeze herb juice into the simmering sauce. Skim the fat from the sauce, and then continue simmering on medium heat for 15 minutes until thickened and reduced. Add salt and pepper to taste.

Serve the lamb shanks with a garnish of fresh rosemary, and spoon liberal amounts of sauce over the lamb before serving. Enjoy your tender and delectable Passover lamb!