Use all dry ingredients to coat the 2 shanks and let set until the shanks become moist. Place litely coated shanks on a hot grill turning once each side (I use the sear burner on the BBQ). Remove after they are well browned and place on a warm platter.
Using a cast iron dutch over, place 3-4 tablespoons of olive oil and heat. Add 6 chopped green onion and as they brown add vinager and chicken stock and cook on medium untill reduced, stirring. Add lamb shanks and cover for 25-35 minutes and serve with sauce from the pan to cover.