8 3/4 lb each lamb shanks
2/3 cup mild flavored molasses
1 cup all purpose flour
1 1/2 tablespoons Hungarian sweet paprika; plus 1 tsp more
1/3 cup olive oil; plus 2 tablespoons
3 large onions; cut into1/2 inch pieces
1 28 oz can plum tomatoes in juice
coarsely chop tomatoes; reserve juice
1 1/2 cups dry white wine
1 1/2 cups low salt chicken broth
6 cloves garlic; pressed
4 bay leaves
2 teaspoons finely grated lemon peel
3/4 cup kalamata olives, pitted; halved
segments from one lemon; cut from membrane
1/2 cup fresh Italian parsley; chopped

Preheat oven to 350°F. Arrange lamb shanks on work surface. Brush half
of molasses over top side to coat; sprinkle with salt and pepper. Stir
flour and 1 1/2 tablespoons paprika in small bowl to blend. Sprinkle
half of seasoned flour lightly over shanks. Turn shanks over and
repeat with remaining molasses, salt, pepper and seasoned flour.

Heat 1/3 cup oil in heavy large skillet over medium-high heat. Add 4
lamb shanks in single layer. Cook until deep brown, turning
occasionally, about 8 minutes. Transfer shanks to large roasting pan.
Repeat with remaining 4 shanks, arranging in single layer in pan.

Heat remaining 2 tablespoons oil in heavy large pot over medium-high
heat. Add onions. Sauté until deep brown, about 12 minutes. Add
tomatoes with reserved juice, wine, broth, garlic, bay leaves, lemon
peel, and remaining 1 teaspoon paprika; bring to boil, stirring
occasionally. Boil mixture 5 minutes. Pour over shanks in roasting
pan. Using tongs, move shanks slightly to allow onions and tomatoes to
slide underneath.

Cover roasting pan with sheet of parchment paper, then tightly with
foil. Place lamb shanks in oven and braise until very tender, turning
over every 45 minutes, about 2 1/4 hours.

Transfer lamb shanks to rimmed baking sheet. Pour pan juices into
heavy large saucepan; reserve roasting pan. Spoon off fat from top of
pan juices. Boil until sauce is thick enough to coat spoon and is
reduced to 7 cups, stirring often to avoid scorching, 18 to 20
minutes. Mix in olives, lemon segments, and 1/2 cup of parsley. Season
sauce to taste with salt and pepper.
Return lamb shanks to reserved roasting pan. Spoon sauce evenly over.

DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Cover with parchment
paper, then tightly with foil; refrigerate. Rewarm covered in 350°F
oven for 45 minutes.
Arrange lamb shanks on large deep platter. Spoon most of sauce over.
Sprinkle with additional parsley. Serve with remaining sauce.