Heat the olive oil in a large pan with the cumin, cinnamon, paprika, onion, carrot and cook for 10 minutes.
Add the tomatoes, lamb shanks, and cold water and cook for 1 ½ hours until the meat is tender. Add the peas and simmer uncovered for a further 20 - 30 minutes.
Note: the flavour of soups and casseroles improves with age. For a healthier and fuller flavour, cook the shanks without the peas. Allow to cool and skim off any excess fat. The following day, slowly reheat the shanks with the peas and cook gently for 20 minutes before serving.
Makes 4 servings