Season the lamb hindshanks with salt, pepper, cumin and coriander.
Fry in a hot pan on high heat all around until brown and crispy. Set aside.
Cut the vegetables into small cubes and add to the pan where the lamb was fried.
Roast for 2-3 minutes and add the tomato paste.
Roast for another minute and pour in the red wine and the beef broth.
Put back the lamb shanks inside, cover with water, add the thyme sprigs and place the whole pot in a preheated 180°C oven.
Cook for around 2 hours in the oven until the lamb hindshanks are fork tender.
Take out the lamb hindshanks and pour over the sauce.
Serve with potatoes and roast veggies or rice.