Heat the olive oil in a large Dutch oven over medium-high heat.
Brown the lamb shanks on all sides in the Dutch oven, about 8-10 minutes. Remove and set aside.
Add the onions and garlic to the Dutch oven and cook until softened, about 5 minutes.
Add the cumin, coriander, paprika, cinnamon, ginger, turmeric, and cayenne pepper to the Dutch oven and cook until fragrant, about 1-2 minutes.
Add the chicken broth to the Dutch oven and stir to combine.
Add the chopped dates and dried apricots to the Dutch oven and stir to combine.
Return the lamb shanks to the Dutch oven, spooning the sauce over the shanks.
Cover the Dutch oven with a lid and bake in the oven for 2-3 hours, or until the lamb shanks are tender.
During the last 30 minutes of cooking, add the chopped almonds to the Dutch oven and stir to combine.
When done, remove the Dutch oven from the oven and sprinkle with chopped fresh parsley.
Serve the lamb shanks hot with the sauce and your choice of side dishes.
Notes
Tip and Tricks
Browning the lamb shanks before adding to the Dutch oven will give them a nice crust and add extra flavor to the dish.Use a sharp chef's knife to chop the onions, garlic, and dried fruits to ensure even cooking and texture.If you don't have all the spices listed, you can use a Moroccan spice blend instead.
