in the largest pot you own heat half of the olive oil

add the onions and sauté until soft

add the celery, carrots, garlic, ras el hanout, the garam masala and the star anise

fry until the carrots and celery are soft, and the kitchen smells of the spices

in a large frying pan, heat the remaining olive oil

rub the lamb shanks with the curry powder and brown them all over, including the meaty end

add to the pot with the vegetables

add enough of the stock to cover the shanks

bring to the boil and then put the lid on, turn down the heat and simmer for 2 hours

make sure that the shanks do not dry out

add the apricots and preserved lemon to the pot and simmer for a further 45 minutes