In a large casserole or stock pot with cover, sauté the garlic and onion in olive oil for about 5 minutes.
 
Add the lamb and remaining ingredients. Cover and simmer until tender about 1 hour 45 minutes.

Ingredients:

 1 tablespoon olive oil
3 cloves of garlic, peeled and chopped
1 medium yellow onion, chopped
3 pounds of lamb shanks in 1 ½ inch pieces
8 ounces tomato sauce
1 tablespoon annatto oil
salt and pepper
½ teaspoon oregano
½ teaspoon cumin
1 cup of chicken stock