I put this in nose to tail because its shanks & it's not smoked. It's classically Moroccan ,I think I will go with okra instead of dried fruit. I posted my spice mix in the last lamb thread. I changed it up by adding 3 cloves & a cardamom pod. Big shanks so I went with 2 tabs of spice mix. First brown shanks in EVO ,set aside. Fry 2 chopped red onions in pan juices until soft the add 3 cloves chopped garlic,bit of chopped ginger 2 min later 2 solid tabs spice mix. DON'T LET IT BURN:devil: Then add shanks back in with enough chicken stock to cover ,1 cinnamon stick.bring it to low boil ,good stir. Then into oven on low & go for afternoon nap:biggrin: I will let that cook for at least an hour at about 180c then I will add okra.Back in then when okra is done,juice & rind of a lemon,1 tab honey. About 20 minutes more ,finish with chopped cilantro. You can use this recipe as a basis for other tagines ,chicken with dried apricots or olives & preserved lemon, lamb with dried figs. I went with okra because I like it & I know that it's big in the South & some people don't like the meat & dried fruit deal.