Position rack in middle of oven. Preheat oven to 350°/180°

Place coriander seeds, cumin seeds, fennel seeds, chilli powder and 1 teaspoon salt in a heavy zipper top plastic bag. Expel air and leave bag open just a tad. Use a mallet to smash the spices right through the bag or use a rolling pin. Aim for a coarsely ground texture.

Place shanks in a wide bowl and sprinkle with spice mixture and coat with several grinds of black pepper. Use your hands to run it in as evenly as possible. Let sit for 30 minutes or cover and refrigerate overnight. Bring back to room temperature, if chilled. Sprinkle cornstarch over lamb and again use fingers to pat it onto the meat in an even layer.

Heat 1 tablespoon oil in a large straight sided skillet or Dutch oven over medium heat until shimmering. Add shanks and cook until browned on all sides, about 10 minutes total. Use tongs to flip them around.

Once they are browned, transfer them to a platter. Add remaining 1 tablespoon oil to pan still over medium heat and add carrots and leeks. Use a wooden spatula to scrape up any browned bits from the bottom of the pan and cook, stirring once or twice, for about 2 minutes or until leeks begin to soften.

Add thyme, cinnamon stick, cranberry juice and water, stir to combine, and bring to a simmer. Add shanks with any of the spice mixture that might have fallen off and season with salt and pepper.

Cover pot and transfer to oven. Braise for 1 hour, then check liquid level, making sure there is at least 1-inch (2.5 cm) of liquid in pot adding more water if needed.

Continue braising for about 30 minutes more, then assess doneness. The meat should be very tender and falling off the bone. The meat will also have receded and the bones will be exposed as seen in image.

Remove the thyme stalks and cinnamon stick. The dish is ready to serve or cool, refrigerate in an airtight container and store for up to 3 days. Reheat on stovetop. Adjust seasoning if needed and scatter pomegranate seeds and mint leaves over dish right before serving. We love this served with rice and a green salad.