Dust the shanks lightly with the flour. In a heavy based, oven proof casserole pot heat the oil on high heat. Sear the shanks all over until well browned. Season well with salt and pepper. Remove from the pot and set aside.
In the same pot, add the onions and cook for 3 minutes until soft. Then add the garlic, Rass el hanout, cinnamon stick, saffron and cardamom pods and cracked pepper. Stir well for a minute.
Add the lamb shanks back to pot, any juices remaining on the plate and the tomato paste and orange zest and juice. Now add the stock and water and bring to the boil. Allow to bubble away for 4 minutes. Season with a little salt. Place the lid on the pot and cook in the oven for 1 ½ -2 hours or until the meat is soft and is falling off the bone. 20 minutes before cooked add the prunes to the pot.
Once cooked make the couscous (as per instructions on the packet). Add the chickpeas and almonds. Serve the shanks on the fluffy couscous with the sauce and the coriander.