Heat 2 tbsp olive oil in a large casserole or heavy pot over medium-high heat. Add 1.2 kg trimmed lamb shanks once the pan sizzles. Sear undisturbed until naturally released from the bottom, browning all sides. Remove meat and set aside.
Lower heat to medium and add 4 large chopped onions (800g) to the same casserole. Cover with a lid and cook for 10–15 minutes until soft and translucent.
Return the lamb shanks to the casserole. Add 1 tbsp chopped garlic, spices (1 tsp turmeric, 1 tsp ginger, 1 tsp salt, ¼ tsp black pepper, ¼ tsp saffron), and 1.5 cups (320 ml) water. Place 1 tied coriander bouquet on top. Bring to a boil, cover, and simmer over medium-low heat for 2 hours until the meat separates easily from the bone.
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