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Combine all the marinade ingredients in a large bowl and marinate at least 1 hour or overnight covered in the fridge.
Place a tagine/pot on a medium high. Add the ghee, then once melted, add the onions, cardamon pods, cinnamon stick, brown sugar and a pinch of salt, then cover and cook for 30 minutes.
Remove the lid and add the tomatoes, cumin, garlic powder, turmeric and cook for 10 minutes covered. Then add the marinated beef shanks to pot. Pour some water in the marinade bowl to scoop out all the seasonings, mix well then add to the pot. If using a pot, you will need to add more water, enough so it covers the beef. A tagine pot works by cooking using steam, therefore, not much extra liquid is required. Add the parsley & coriander, then cover and cook for 2 hours until tender.
Prepare the prunes after about an hour. Place a pot of 300ml boiling water and sugar to taste, add the prunes and simmer uncovered slowly for 40 minutes. Add the rose water and cook for a further 10 minutes or until reduced to a thick syrup. Remove the lid of the tagine, add the saffron water and steam for a further 10 minutes. Serve with the prunes and sesame seeds onto.