Heat some oil in a large Dutch oven over medium-high heat.
Season lamb shanks on both sides with salt, pepper, granulated garlic, turmeric, cinnamon, oregano, chili powder, paprika, and cumin.
Cook the lamb shanks for 4-5 minutes on each side.
Remove the lamb from the Dutch oven and set aside.
Add the onions and mushrooms and cook for 2-3 minutes.
Season the onions and mushrooms with salt and pepper.
Add the tomato paste and fresh garlic and cook until fragrant.
Add the wine and let it reduce by half.
Add the crushed tomatoes, chicken stock, and bay leaves.
Season with salt and pepper.
Place the lamb shanks back in the Dutch oven, cover, and cook for 2 1/2 - 3 hours or until the meat falls off the bone.
Season generously with salt and pepper and serve with rice.