Preheat the oven to 160°C.
Mix ras-el-hanout, cinnamon, ginger, paprika, cumin, pepper, and turmeric in a bowl and coat the lamb shanks.
Sear the lamb shanks in 15ml olive oil in a hot pan for 2-3 minutes until golden-brown.
Fry the onion and garlic in remaining oil, then return the lamb and add tagine ingredients except coriander.
Cover and cook in the oven for two hours until the lamb is tender.
Remove the lid and cook for another 30 minutes to thicken the sauce.
Simmer bulgur wheat in 350ml chicken stock for 8-10 minutes until tender and drain.
Mix cooked bulgur wheat with red onion, pistachios, lemon juice, pomegranate, olive oil, and herbs.
Serve the lamb tagine alongside the tabbouleh, garnished with coriander and preserved lemon.