Rinse shanks in cool water to get rid of any bone debris, then pat dry with paper towels.
Sprinkle shanks with salt on all sides and set aside.
Heat cooking oil in dutch pot then carefully lower shanks into the sizzling oil.
Brown shanks on all sides, then remove pot from heat.
Remove shanks from pot and set aside.
Return pot to heat, and once oil is sizzling, add carrot, 1/3 cup of prunes, garlic and ginger.
Cook until aromas release, picking up the brown bits at the bottom of the pot to incorporate the flavors left behind by the shanks.
Add red wine, honey and broth, then sprinkle the saffron threads on top and stir to combine.
As soon as the broth begins to bubble, lower heat to medium.
Add chipotle and adobo sauce and stir, lower heat to low, cover and allow to cook for 1 hour.
Check shanks, a tasty sauce should have developed. Stir to make sure nothing is sticking to the bottom of the pot. Cover again and allow to cook for another hour.
Check shanks again, the sauce should have thickened and taste smokey and slightly sweet.
Add remaining prunes and stir, then cook for a final 10 minutes, or until meat is easily pulled from the bone.
Notes
Broth - you can substitute 1 cup of chicken broth and 1 cup of beef broth, with 2 cups of chicken broth or two cups of vegetable broth. Avoid using 2 cups of beef broth as it could overpower the lamb shanks.