Pat lamb dry and season with salt and pepper.

In a large pot or oval Dutch oven, heat two tablespoons oil over high heat. Sear the lamb until brown all over, about five minutes.

Remove lamb to a plate and reduce heat to medium. Add remaining one tablespoon oil. Add onions and garlic, and sauté two minutes.

Add carrots and celery. Sauté five more minutes, until onions are translucent.

Add wine, broth, apricots, and thyme. Stir to combine. Add the lamb shanks to the pot and make sure they are mostly submerged, adding more water if needed.

Raise heat to high and bring to a boil, then reduce to low and simmer for three hours (or longer, if needed), until the meat can be easily pulled apart by a fork.

Remove 1/4 cup of the meat sauce to a small bowl and mix with the cornstarch. Stir it back into the pot/Dutch oven and simmer five more minutes, until the sauce thickens.

In a pot, bring water to a boil. Add rice, salt, turmeric, bay leaves, and dried cranberries.

Cook rice according to package directions. Remove and discard bay leaves. Mix in the almonds.

On a serving platter, place lamb shanks over the rice and pour sauce over the top.