Marinate lamb shanks with Tagine spice, saffron, olive oil and salt for 30 mins. Brown all over in heated, large saucepan and cover with water. Simmer over low heat for 30 mins until tender. Set aside. In same pan and add sliced onions and cook for 5 mins, add soaked raisins and cook for 15 mins on low heat. Add tablespoon of honey and cook uncovered for 5 minutes to reduce sauce. Return shanks to pan and cook further 10 mins. Add teaspoon cinnamon and stir. Take off the heat. Serve with a sprinkle of almonds.