Combine rosemary, thyme, tomato paste, garlic, cinnamon and allspice in a small bowl. Stir together until a well combined paste forms.
Rub the paste liberally all over each lamb shank.
Place olive oil in a large pot or Dutch oven on the stove over medium-high heat.
Place lamb shanks in the pot once hot and brown on all sides.
Add the peppercorns, bay leaf, apple slices and shallots (or onions) to the pot.
Pour the apple cider and broth over top and gently stir.
Bring to a boil then cover the pot, reduce the heat to low and cook for 2.5 hours turning the shanks every 30 minutes or so while cooking. *Alternatively, you can cook in the oven at 325°F for the same time.
Video
Notes
*Cooking inside the oven will result in a slightly more caramelized, thickened/reduced sauce (think lots of crispy bits) than the stove-top method. Either work wonderfully, it just depends on your preference for the dish.