Prepare the marinade, mix the chilies, oregano, cumin seeds, smoked paprika, cinnamon stick, 1 chopped garlic, a teaspoon of olive oil, and seasoning. Rub all the spices all over the lamb shank. Keep it aside for an hour.
Preheat the gas or oven. Drizzle the olive oil to roast the shank until kit gets brown.
Add the chopped carrots, onion, and bay leaves. Use tongs to flip the lamb. Add red wine and let it sear. Bring it to a boil and cook for 8 minutes.
Add a cup of chicken stock. Bring it to a boil. Once it is boiled , transfer it to an uncovered pan and put it in the oven. Cook until the meat is tender to eat and the sauce is reduced.
Take out the cooked shank from the oven. Garnish it with mint leaves, the sauce rolled around and serve.