Combine all spice rub ingredients in a small bowl. Pat the lamb shanks dry then coat in seasoning.
Heat a large Dutch oven with 2 tbs olive oil over medium high. Working in batches as needed, brown the lamb shanks on all sides, then set aside in a bowl. Discard all but about 2 tbs extra fat from the Dutch oven.
Lower the heat to medium then add onions, carrots, and potatoes. Sauté until beginning to brown, about 8 minutes. Add garlic and cook 1 minute more.
Add about half the wine, then scrape the bottom of the pan to loosen any browned bits. Add the rest of the wine and let reduce about 5 minutes.
Add the remaining ingredients and return the lamb shanks to the pot. Bring to a boil, then reduce heat to medium-low. Cover and cook until the meat is tender, about 2 hours. Uncover, then cook a final 30 minutes.
Serve over rice or couscous, and enjoy!