Mix the salt, pepper, allspice, and paprika together in a small bowl. Season lamb shanks generously with half the seasoning mix. Heat olive oil in a Dutch oven over medium-high heat and sear the shanks until golden brown on all sides. Remove and set aside.

In the same Dutch oven, sauté onions, fennel, garlic, and carrots until fragrant. Add a ¼ of the remaining seasoning mix to deepen the flavors.

Deglaze the pot with a cup of apple cider, scraping up any browned bits. Stir in peanut butter and chicken stock unless you're opting for beef broth, whisking until smooth. Add apple slices plus the rest of the spices for sweetness and depth.

Return the braised lamb shank to the Dutch oven, ensuring they’re partially submerged in the liquid. Cover with a lid and transfer to a 350°F oven. Braise for 2.5 to 3 hours until the meat is fork tender.

Remove the shanks and simmer the braising liquid on the stovetop until thickened. Adjust seasoning with salt and pepper and maybe a splash of apple cider vinegar for brightness.

Serve the shanks atop a few big spoonfuls of the thickened cider based sauce and vegetables. Sprinkle suya spice generously onto the shanks.