Prep all ingredients per the instructions above.

Season the lamb shanks with salt and black pepper. Heat the olive oil in a skillet over medium-high heat. Sear the lamb shanks on all sides until deeply browned. Transfer to a crock-pot.

Pour the red wine into the skillet and scrape up any browned bits. Then add it to the crock pot along with the pearl onions, celery, and garlic, oregano, paprika, garlic powder, allspice, cinnamon stick, kosher salt, black pepper, and bay leaf.

Stir in the chicken broth and tomato sauce. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the lamb is very tender and pulls easily from the bone.

About 30 minutes before the lamb is finished, bring a pot of water to a boil. Add the potatoes and cook until fork-tender. Drain well.

Mash or rice the potatoes until smooth. Warm the butter, milk, and cream cheese together over low heat. Stir into the potatoes until creamy and combined. Season with salt and black pepper and keep warm.

Bring a pot of water to a boil and add the broccolini. Reduce heat to a gentle simmer , and cook until bright green and tender. Drain and season with salt and black pepper.

In a bowl, combine the cucumber, tomato, and parsley. Drizzle with olive oil and lemon juice, season with salt and black pepper, and toss to combine.

Combine sparkling water and lemon and gently stir. Serve over ice if desired.

Serve the lamb shanks over mashed potatoes with steamed broccolini, cucumber tomato parsley salad on the side, and lemon sparkling water.