1. Shanks: Coat lamb with grated onion, ras el hanout and salt and pepper. 2. Refrigerate for at least 30 minutes or up to 2 hours. 3. Melt 1 tablespoon of butter in a heavy based pan. 4. Add the meat and brown on all sides. 5. Add the saffron, cinnamon stick and enough water to just cover the meat; bring to a boil, then reduce heat and simmer, covered, for 1 1/2 hours. 6. Allow to cool a little, then remove the shanks. 7. Reserve the liquid, skimming the fat, or allow to cool over night in the fridge then remove the fat. 8. Remove the meat from the bones in as large pieces as possible, discarding fat, gristle and bones. 9. Season with additional salt and pepper, then refrigerate meat. 10. Sauce: In a medium pan, heat the butter and oil, add the sliced onions, and sprinkle with the sugar and more salt and pepper to taste. 11. Cook over medium-high heat for 15 minutes, tossing or stirring only when brown. 12. Turn the heat to low and cook until onions are soft and brown, about 20 minutes more. 13. Add tomatoes and cooking liquid from the lamb and bring to a boil. 14. Add the chickpeas and pumpkin or squash then return the lamb to the pan. 15. Simmer covered for 15 minutes, remove the lid and simmer until thick-a further 15-20 minutes. 16. Serve immediately with pita bread or lavash, and harissa sauce if you wish. ---------------------------------------------------------------------------
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