Braised Lamb Shanks

6 servings, PREP: 1 hour, TOTAL: 3 hours 15 minutes (includes braising time)
Recipe by Restaurant Saveur, Baileys Harbor, Wisconsin

6 lamb shanks (6 to 7 pounds)
All purpose flour
2 tablespoons olive oil
2/3 cup chopped peeled carrots
2/3 cup chopped onion
2/3 cup chopped celery
4 cups low-salt chicken broth
4 cups low-salt beef broth
3 cups dry white wine
1 1/2 cups chopped fresh tomatoes
1/4 cup honey
5 garlic cloves, peeled, smashed
4 whole cloves
3 bay leaves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 sprigs each fresh thyme, rosemary, and Italian parsley
1 lemon, halved

Preheat oven to 325°F. Sprinkle lamb with salt and pepper; coat with flour. Heat oil in large ovenproof pot over medium heat. Working in batches, brown lamb on all sides, about 12 minutes. Transfer to large bowl. Add carrots, onion, and celery to pot; sauté until light brown, about 12 minutes. Add both broths and wine; stir, scraping up browned bits. Add next 7 ingredients and herb sprigs. Squeeze in juice from lemon halves; add lemon halves and lamb. Bring to simmer, cover tightly, and transfer to oven.
Braise lamb until very tender, about 2 1/2 hours. Transfer to large plate. Boil juices until reduced to 2 1/2 cups, about 45 minutes. Return lamb to pot to rewarm. DO AHEAD Can be made 2 days ahead. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat.