Instructions

1. Preheat oven to 325F or 160C
2. Peel the tomato skins using a tomato peeler. Slice tomatoes in half and dice them. Place them to the side.
3. Sprinkle the lamb shanks on both sides with salt and pepper. Dust the shanks in flour lightly, shaking the excess flour from the shanks.
4. Place the tagine on the stove over medium-high heat. Use a heat diffuser if using an electric stovetop. Allow the tagine to warm for 3-5 minutes.
5. Add one tablespoon of olive oil and allow the oil to warm for 2-3 minutes.
6. Once the olive oil is hot, add the lamb shanks two at a time. Brown the lamb shanks on all sides, about 3-5 minutes in total for each pair.
7. Remove the shanks from the tagine and place them to the side. Reduce the heat to low. Add the remaining tablespoon of olive oil.
8. Once warm, saute the onion for 2-3 minutes or until it starts to soften and yellow.
9. Add the garlic, cumin, paprika, turmeric, ground cinnamon, and cinnamon stick.
10. Add the tomatoes and beef stock and stir well, scraping any bits of meat and spices from the bottom of the tagine. with a wooden spoon or kitchen tongs
11. Place the cover on the tagine and allow the tomatoes to cook down for about 5-7 minutes.
12. Carefully remove the lid away from the face to release the steam. Place the lamb shanks into the tagine and replace the top of the tagine.
13. Place in the oven for 60 minutes.
14. After 60 minutes, turn the shanks over. Add the carrots, apricots, and orange zest. Replace the lid and cook for another 60 minutes. 
15. Once ready and after about two hours of cooking, remove the lid of the tagine away from the face to release the steam.
16. Remove the cinnamon stick before serving if you can find it. Serve with fresh coriander, crusty bread, and a side of couscous.