Heat a large heavy based casserole dish (with lid) over a medium/hot heat and add one tablespoon of oil. When the oil is hot add the shanks and cook for a couple of minutes, turning until they are browned all over. Remove and set aside.
Add remaining oil and onions to the pan and cook for 8-10 minutes or until soft and just starting to change colour.
Add the garlic, chilli and spices and cook for 2-3 minutes more, or until fragrant. Pour in the tomatoes and stock, return the shanks back to the casserole, pushed down so they are covered with the sauce. Bring to a boil, cover and put in the oven. Cook for 2 hours, turning the shanks once or twice.
Remove the lid and stir through the molasses and dates. Return to the oven and cook uncovered for 30 minutes more or until the meat is falling away from the bone.
Remove shanks from the dish and cover with foil to keep them warm. Put the dish back on the stovetop over a medium/high heat and reduce the juices until thick and shiny. Season to taste.
Scatter with crumbled Lemnos Persian Marinated Fetta and chopped parsley.