Help - making lamb shanks for Christmas.

hi everyone - feeling a little doubt about what I'm making and looking for some guidance to help me steer to the optimal recipe. i have 12 huge lamb shanks, salted, and seared today. Sitting in the fridge. I feel I should have seasoned it before searing but too late now. My plan was to take two huge creuset pots and put six in each. I would start with onion, carrot, celery, and garlic. Add tomato paste and some San Marzano tomatoes from the can. Add the following seasoning: ginger powder, cumin, paprika, a little saffron, cinnamon, tiny chilli powder. What y'all think? Should I add coriander and a tiny bit of ras hanout? Deglaze with red wine Add stock until 3/4 shank is submerged Add tiny bit of honey or date syrup. and let it simmer for 3 hours. Please share your thoughts and thank you for all the feedback!! submitted by /u/SeaworthinessHot4494