Moroccan Lamb Shanks

8 lamb shanks 
3 T (44 ml) coriander 
2 T (30 ml) salt 
2 t (10 ml) fennel seeds 
2 t (10 ml) cayenne pepper 
2 t (10 ml) black pepper 
2 T (44 ml) curry powder 
1/4 C (59 ml) olive oil 
2 large onions, diced 
6 cloves garlic, smashed 
4 oz (118 ml) tomato paste 
5 C (1 L) chicken stock 
12 oz (354 ml (plum tomatoes, chopped 
4 t (20 ml) lemon zest 
3 cinnamon sticks 
2 C (473 ml) dried apricots, cut in half 
1 C (236 ml) chopped cilantro

Preparation

Combine all spices and rub on lamb shanks. Sear in hot oil. Remove shanks, place in a roasting pan and sauté onion and garlic until caramelized. Add all remaining ingredients, bring to a boil and pour over the lamb shanks. 
Cook in a preheated Cook & Hold at 250 F (121 C) for 4 hours and hold overnight at 160 F (71 C).

Serve shanks over cous cous with extra sauce. 
Garnish with cilantro and lemon zest.