• Preheat of the oven to 160 °C/315 °F.
• Mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, prunes, freshly ground black pepper and ground turmeric together in a bowl.
• Heat a large pan until smoking hot, then add a tablespoon of the olive oil and sear the lamb shanks on all sides until golden-brown all over. Remove the lamb shanks and set aside.
• In the same pan and fry the onion until caramelized. Then add chermoula garlic for 2-3 minutes. Add the lamb shanks back to the pan and stir well, then add all the remaining tajine ingredients – except for the shallots and bring to a simmer.
• Reduce the heat, cover the pan with a lid and place in the oven for two half hours, or until the lamb is tender. Taste and season, if needed.
• Remove some of lamb shank sauce and cook the kidney beans for 30 min then add potato. Cook it until both are cooked.

Serving:

• Place the Traditional earthenware Tajine on the Hot plate with Lamb Shank in the middle with lot of sauce, add cooked kidney bean, potato and baby carrot and Prunes and cover it with tajine lid. let it Boiled until the steam is develop and garnish with Shallot. Serve with warm fluffy Couscous