Heat up a large pot on high flame and add a tablespoon of olive oil. Season the lamb shanks with salt and pepper and sear from all sides in the pot.
Remove the shanks from the pot and add the carrots, onions, celery and garlic. Roast the vegetables for 3-4 minutes in the remaining olive oil and add the tomato paste.
Roast together for a further 4 minutes and add all the spices and herbs inclusive of the fresh chillies.
Deglaze the pot with the red wine and scrape the bottom of the pot with a wooden spoon releasing all the roasting flavours. Now add the shanks back inside the pot and cover with the chicken stock. Lastly add the lemon peel, dried figs and a pinch of salt and pepper.
Bring to a simmer on high heat and cover with the lid.
Place the pot in a pre-heated oven at 160°C (320°F) and cook for 2 ½ hours. The stock inside the pot should simmer gently. Check occasionally and adjust the temperature if required.
After the time is up, take out the pot from the oven and carefully remove the lid (It will be hot!! so don't forget to use a kitchen towel or oven mitts). Use a fork to check if the lamb shanks are cooked. They should literally fall off the bone when twisted with the fork.
Remove the shanks, vegetables and spices. Reduce the braising liquid to ⅓. Taste the sauce and adjust the seasoning with salt and pepper if required. Add the figs, lemon, chillies and the lamb shanks back to the pot. Garnish with mint and coriander leaves before serving.