COOK IT.
Preheat the grill to medium-high, about 400°F, prepare to use the direct grilling method.
Add the olive oil, dried apricots, raisins, diced onion, carrots, celery, and smashed garlic to a roasting pan.
Place the roasting pan directly on the grill and close the lid, allowing the ingredients to sauté.
Preheat the Infrared Side Burner to High. Season the lamb shanks with salt and pepper, then sear them on all sides.
Set the lamb shanks aside to cool until they are cool enough to touch.
Once cooled, coat the lamb shanks generously with harissa paste.
Reduce the barbecue's heat to around 300°F to 350°F.
Add the lamb to the roasting pan and pour in 4 cups vegetable or chicken stock. Cover with foil. Allow to cook for 2 to 2.5 hours or until the meat pulls away from the bone.
Remove the lamb from the grill. Strain braising liquid (liquid in the roasting pan) and reduce it in a saucepan until slightly thickened.
Serve the lamb shanks with the thickened jus, pomegranates, yogurt, and fresh mint.