Season lamb shanks with salt and pepper. In a frying pan brown the shanks on all sides in oil. Place in a slow cooker or crockpot and sprinkle the Simon Gault Home Cuisine Moroccan seasoning over the shanks. Add shallots, garlic, ginger, cinnamon stick, star anise, bay leaves and lemon zest. Mix Simon Gault Home Cuisine lamb stock concentrate with water and pour in to cover shanks. Place lid on the slowcooker or crockpot and set on low for 6-8 hours or high for 3-4 hours until the meat almost falls of the bones. To make a jus from the cooking liquid, remove shanks and shallots from the slow cooker, cover in foil to keep warm and set aside. Strain cooking liquid from slow cooker into a pot and bring to the boil. Mix cornflour with 3 tablespoons of water, add to the pot and stir until the jus thickens slightly. Serve shanks with the braised shallots on couscous with jus and your favourite green vegetables.