Ingredients:

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
• 2 to 4 lamb shanks (1 to 1¼ pounds each)
• 6 cups chicken stock or low-salt chicken broth
• 4 garlic cloves, peeled, smashed
• 2 medium carrots, peeled, cut lengthwise, then into 2-inch segments
• 1 pound red-skinned new potatoes, quartered lengthwise
• 4 plum tomatoes, halved lengthwise
• 2 small zucchini, quartered lengthwise
• 1 tablespoon all-purpose flour
• 1 tablespoon tomato paste