Start by toasting the coriander and fennel seeds in a dry skillet over medium heat for about 3-4 minutes until fragrant. Crush the seeds and mix them with sea salt and black pepper. Trim excess fat from the lamb shanks, then rub the spice mixture all over them.

Heat a Dutch oven over medium-high heat and add olive oil. Once shimmering, add lamb shanks and brown them on all sides for about 15 minutes total, until they have a rich, golden crust.

Remove lamb shanks and set aside. In the same pot, add diced onions and minced garlic, sauté for about 5 minutes until onions are translucent and tender.

Stir in the ancho chile powder into the onion and garlic mixture, cooking for about 1 minute until fragrant. Then, carefully add stock, strong coffee, canned tomatoes, vinegar, and hot sauce.

Submerge lamb shanks in the braising liquid, cover the Dutch oven, and braise at 350ºF for about 2.5 hours, turning halfway through.

Once tender, uncover the pot and return it to the oven. Cook for an additional 30-45 minutes until sauce thickens to desired consistency.