||Heat 1 tsp olive oil in a deep-sided pan on high and brown the lamb in batches, removing each batch before adding the next. Remove and put aside.
||Add the spices to the pan, stirring until well blended with the pan juices. Stir in the stock and juice only from the apricots. Set aside the apricots.
||Return the lamb shanks to the pan. Reduce the heat to low, cover and simmer until tender when prodded with a fork, approximately 1.5-2 hrs. Stir occasionally.
||If the consistency needs thickening, simmer with the lid off until reduced (about 15-20 mins). Add the apricots just before serving to heat through.
||Serve the lamb shanks on a bed of couscous.