Preheat the oven to 350 F (180 C).Pat the lamb shanks dry with paper towels and sprinkle all sides with salt and pepper.Heat the oil in a Dutch oven over medium heat. Brown the lamb shanks on all sides, turning occasionally (10-12 minutes).Set the lamb shanks aside on a plate.Reduce heat to medium and add the onions to the fat remaining in the Dutch oven.Cook, stirring often, until the onions are well browned (4-6 minutes).Add the cinnamon and cook for 30 seconds, or until the cinnamon is fragrant.Add the broth, honey, garlic, Worcestershire sauce, and bay leaves.Bring to a boil over high heat, stirring to deglaze the bottom of the Dutch oven.Return the lamb shanks to the Dutch oven, cover with a lid, and transfer to the oven.Cook for about 1 hour 30 minutes, or until the lamb is very tender, turning the shanks halfway through cooking.Transfer the cooked lamb shanks to a warm plate, cover, and keep warm.Remove the garlic with a slotted spoon and set aside. Discard the bay leaves.Once the garlic has cooled enough to handle, squeeze it out of its skin and mash gently. Whisk the garlic into the cooking juices and bring to a boil over medium heat.Boil for 2-3 minutes, stirring occasionally, to reduce the cooking juices and thicken them slightly.Taste and adjust the seasoning as needed.Arrange the lamb shanks on warm plates. Spoon the cooking juices over the top and sprinkle with fresh parsley.