Using More of the Ras el Hanout!

Remembering how yummy my last Ras el Hanout experience had been, I couldn't wait to try this Moroccan Lamb Shank Tagine with Ras el Hanout and Apricots. Simmered for 2 hours, the meat was just falling off the bones. (I only kept the bones on the plate so it didn't look like a pile of mush, which it kinda does anyway!) Not the prettiest lamb meal I've ever made but definitely one of the tastiest!