1. Heat olive oil on high in a large deep sided pan. Cook lamb shanks in two batches until well browned.
Remove from pan.
2. Reduce heat. Add Moroccan Spice, Chillies, Garlic, Cinnamon. Stir to combine.
3. Add apricot juice & chicken stock to pan. Stir well. Add Lamb, cover & cook for 2 hours.
4. Remove lamb and keep warm
5. Add apricot halves to pan & heat through, serve as a sauce for the lamb.