1Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Season lamb shanks generously with salt and pepper, then brown on all sides until nicely seared. Remove lamb and set aside.

2Reduce heat to medium. Add sliced onions to the pot and sauté for 8-10 minutes until softened and translucent, scraping up any browned bits from the bottom.

3Stir in minced garlic, grated ginger, cumin, coriander, paprika, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant, being careful not to burn the spices.

4Return the seared lamb to the pot. Add canned diced tomatoes, chicken broth, soaked saffron with its liquid, dried apricots, honey, and cinnamon stick. Stir well to combine.

5Bring the mixture to a gentle simmer, then reduce heat to low, cover the tagine or pot tightly, and cook for 2.5 to 3 hours, or until the lamb is fall-off-the-bone tender. Stir occasionally and add a splash more broth or water if the sauce becomes too thick.

6Once cooked, taste and adjust seasoning if necessary. Remove the cinnamon stick before serving.

7Serve the Moroccan Lamb Tagine hot, garnished with fresh cilantro and toasted slivered almonds, alongside fluffy couscous.