In a bowl, rub lamb shanks with 2 Tbsp of olive oil.
In another bowl, combine salt, black pepper, saffron, ginger, turmeric and curry powder and mix well. Cover lamb shank generously with this rub.
Dust lamb shanks with flour. Set shanks aside.
Coarsely chop garlic, shallots and cilantro.
Cut each cherry tomato in half.
Remove red bell pepper stem and seeds. Chop in 1/2 inch squares.
Chop zucchini into 1/2 inch cubes.
Chop eggplant into 1/2 inch cubes.
Coarsely chop almonds.
Finely chop rosemary.
Cut lemon into thin small wedges.
In a large bowl, combine garlic, shallots, cilantro, cherry tomatoes, white wine, bell peppers, zucchini, eggplant, almonds, rosemary, lemon, honey and cinnamon. Toss and mix well with the other 2 Tbsp olive oil.
Take a large piece of Reynolds Wrap® Foil (about 18” x 36”). Rub soften butter in the middle of the foil.
Place half of the vegetable mixture on top of the buttered foil surface.
Arrange lamb shanks on top of the vegetable layer.
Place remaining vegetable mixture on top of lamb shanks.
Fold top and bottom of the foil and seal to lock.
Twist foil ends tightly to seal and connect to each other to form a handle. The foil should now look like a basket with a handle.
Place foil basket in a dutch oven without the lid.
Cook for 30 minutes at 425oF then 1.5 hours at 350oF. Remove from oven and let cool for 15 minutes.
Carefully open the foil basket. Serve lamb shanks and vegetables on top of cous-cous. Delicious!