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In a large bowl, combine ½ cup oil, salt, paprika, turmeric, cumin, ginger, garlic and cilantro.
Add the lamb shanks and coat all sides in marinade. Let sit for one hour.
In a tagine or Dutch oven, warm ¼ cup oil over medium heat.
Sauté grated onion for 5 minutes, then add half the raisins, prunes, apricots and cinnamon sticks.
Add the turmeric and stir well. Cover the pot and cook for 5 minutes.
Add half of the quartered fennel, and the lamb shanks on top, sprinkle the cinnamon and saffron, add the rest of the fennel quarters in between and on top of the lamb.
Add wine.
Add reserved raisins.
Cover and simmer for 2-3 hours depending on your pot. If juices dry up, add water, simmer until lamb is tender and falling off the bone.
Top with cilantro.
Optional toppings — pomegranate arils toasted or fried whole peeled almonds.