Pre-heat oven to 375 degrees.
Using a large pot, sear lamb in oil over medium high heat on all sides until dark and caramelized all over.
Add mirepoix and bouquet and sweat for 5 minutes.
Deglaze with red wine, reduce by 75%.
Add veal stock and cover.
Place in oven until tender, about 2 hours.
Remove shanks and let rest, strain liquid and reduce by 50%.
Return shanks to pot, baste and glaze until hot and sauce is nape, or when the sauce becomes thickened.
Using a medium sized pot, sweat garlic, onions, carrots and 1 tablespoon of olive oil until translucent, with no color.
Add the apricots and soaked beans.
Cover with veal stock and add bouquet.
Cover and slowly simmer until beans are tender, about one hour. Drain.
In two separate pans, cook sweet potatoes and eggplant in 1 tablespoon of oil, season to taste.
Combine sweet potatoes and eggplant into cooked beans, check seasoning.
Serve braised lamb shanks on a bed of garbanzo bean and vegetable mixture, garnish with a salad mixture of mint, parsley, orange zest & olive oil.