Preheat oven to 180°C
Coat shanks in flour and a pinch of salt.
Heat marrow in a ovenproof casserole dish or large fry-pan on medium heat. Brown shanks all over for 5–6 minutes.
While shanks are browning, combine wine, chicken stock, tomatoes, tomato paste, honey, and orange juice and zest.
Set browned shanks aside. Wipe casserole dish or pan clean with paper towels to remove any blackened flour. Add a good drizzle of oil to the dish or pan and cook onion and garlic until soft, 2–3 minutes. Add Moroccan Spice and cook for 1 minute further. Stir in liquid mixture. Return shanks to casserole dish or fry-pan along with figs and apricots. Cover with a tight-fitting lid and cook for 2½–3 hours until meat is tender.
Make the couscous according to the packet instructions. Fluff with a fork then fold through almonds, parsley, honey lemon and spinach. Season to taste.
Spoon some couscous onto each plate and top with a lamb shank, some fruit, and a spoonful of sauce. Devour!