Preheat the oven to 160°C.
Fry the seasoned lamb shanks in olive oil in a large dish until golden-brown and set aside.
Fry the onion and garlic in the same pan for 2-3 minutes.
Stir in all spices and cook for another 2 minutes.
Return the lamb to the pan along with the remaining tagine ingredients, reserving some almonds for garnish.
Cover and cook in the oven for 2 hours.
Uncover and cook for 30 minutes until the sauce thickens.
Simmer bulgur wheat in chicken stock for 15-20 minutes, then drain.
Mix cooled bulgur with onion, pistachios, lemon, pomegranate, oil, and herbs.
Serve the tagine alongside the tabbouleh, garnished with coriander cress and remaining almonds.