Mix together garlic powder, paprika, kosher salt, freshly ground black pepper, and ground nutmeg. Season both sides of the shanks
In a large oven-safe pot or Dutch oven, heat some extra virgin olive oil over medium-high heat until shimmering. Add the shanks and brown on all sides. Do this in batches so all the shanks get a good sear on them. Remove the lamb shanks from the pot and set aside for now.
To the same Dutch oven, add chopped brown onion, chopped celery ribs, carrots that have been peeled and cut into pieces, and scrubbed baby potatoes. Toss in the EVOO for a bit.
Pour in dry red wine (my favorite is Merlot!) and cook to reduce by about ½. Be sure to carefully scrape up any browned bits stuck to the bottom of the pot. These add amazing flavor to the red wine sauce! Add whole peeled tomatoes, low-sodium beef broth, cinnamon sticks, fresh thyme, and fresh rosemary. Season with a little kosher salt and black pepper. Return the seared lamb shanks to the Dutch oven and press them down to submerge as much as possible. Bring to a boil for 10 minutes and then turn off the heat.
Cover the Dutch oven and transfer to a 180 C heated oven. Braise for about 2 ½ hours. Check the shanks occasionally, and add more liquid if you notice the sauce reducing too much. If after 2 ½ hours the lamb is still tough, simply add more braising liquid and continue to cook, checking every 15 minutes or so until the meat is fall-off-the-bone tender. You should be left with about 1/3 of the red wine sauce that you started with. Remove the lamb shanks from the oven and serve.