Lamb shank tagine with herb tabbouleh

Ingredients

• Lamb tagine
• 4 lamb shanks
• 3 tbsp olive oil
• 1 onoin thickly sliced
• 2 cloves garlic peeled & finely chopped
• 1 tsp ras-el hanout
• 2 tbsp harissa paste
• 2 sticks cinnamon
• ½ tsp ground ginger
• ½ tsp smoked sweet paprika
• 1 tsp ground cumin
• ¼ tsp freschley ground black pepper
• ½ tsp ground turmeric
• 400g tin chopped tomatoes
• 1 tbsp clear honey
• ½ tsp saffron
• 350ml chicken stock
• 125g drird apricots stoneless & halved
• 110g green olives stones removed
• 100g flaked almonds
• Salt and freshly ground black pepper
• The tabbouleh
• 175g bulgur wheat
• 1 small red onion finely chopped
• 350g pistachio nuts roughly chopped
• 1 lemon juice and zest
• 1 pomergranate seeds only
• 1 tbsp extra vergin olive oil
• 3 tbsp fresh flat leaf parsley chopped
• 3 tbsp fresh coriander leaves chopped
• 3 tbsp fresh mint chopped
• 3 tbsp fresh tarragon chopped
• To serve
• 1 tbsp coriander cress