Heat the oil in a large ovenproof casserole dish and brown the shanks on all sides. Remove and set aside. Add the onions to the pan and cook until soft. Add the garlic, coriander seeds and paprika and cook 2 minutes.
Stir in the tomato paste and cook five minutes. Add the wine and cook until reduced by half, then the tinned tomatoes and their juice, the stock and rosemary. Bring to the boil and simmer 10 minutes.
Return the lamb shanks to the pot. Drizzle with honey and season with salt and pepper. Cover the pot and transfer to the oven for 1 1/2 hours. Remove the pot from the oven, skim off any fat, turn the shanks and add the carrots and turnip. Return to the oven for another hour.