Pour the whole spices into a large dry skillet. Toast over medium heat until fragrant. Transfer the toasted spices to a spice mill and grind until a fine powder forms.
Place the spice mixture in a large food processor and add the garlic, red chilis, ginger, and spices. Stream in the water and the vinegar. Cover the shanks with the Vindaloo Spice Paste and marinate.
Sauté the shallots until just translucent. Stir in the garlic, ginger, and mustard seed and sauté for about a minute more.
Take the skillet off of the heat and add the lamb shanks. Pour in the chicken stock over top. Cover and transfer to the oven. Braise the lamb for 3 hours.
Sauté the garlic, ginger, garam masala, and cumin seeds. Add the rice and sauté. Ladle in a little of the stock and stir until absorbed. Repeat until the stock is gone.
Stir in the peas and cook until heated through. Take the risotto off of the heat and stir in the yogurt.
Ladle the risotto into pasta bowls and top each with a lamb shank. Garnish with cucumbers, mint leaves, micro-greens, and red chilies.