Soak the lamb shanks overnight in a mixture of yogurt, olive oil, dried lemon, paprika, garlic powder, onion powder, Middle Eastern 7-spices, salt and pepper and garlic.
The next day, preheat the oven to 500 degrees F.
Transfer the lamb shanks to a roasting pan with a little bit of water to cover. Cover pan with foil and bake, dropping the oven temperature down to 350 degrees F, 1 1/2 to 2 hours. Garnish with parsley and serve with rice.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.