Season the lamb shanks generously with salt and black pepper on all sides.

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb shanks until browned on all sides, about 8-10 minutes. Remove the meat and set aside.

In the same pot, reduce heat to medium. Add the chopped onion and carrots. Sauté for 5 minutes until softened.

Stir in the minced garlic, cumin, coriander, and cinnamon. Cook for 1 minute until fragrant.

Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot.

Return the lamb shanks to the pot and add the dried apricots. Ensure the meat is partially submerged in the liquid.

Cover the pot, reduce the heat to low, and simmer gently for 1.5 to 2 hours, or until the meat is fork-tender and falling off the bone.

Taste the sauce and adjust salt and pepper if needed. Serve hot, garnished with fresh cilantro.