Tagine with lamb, zucchini and peas

1/2-1 lb of lamb shanks
1/2 lb peas, shelled
3 medium zucchini, diced
1 medium onion, minced
2 cloves garlic, minced
1/2 fennel heart, sliced (or artichoke hearts, chopped)
1 1/2 tsp black pepper
1 Tbs cumin
1 tsp powdered ginger
1 tsp tumeric
1 tsp coriander, powdered
1/2 tsp salt
1 tsp fresh parsley, minced
4-5 threads of saffron (soaked in 1/4 cup hot water for 10 minutes to release flavor and color)
olive oil

In a medium-sized saucepan saute the onions and garlic in olive oil and when the onions are soft add the lamb to brown; when brown add the spices and let cook for another 5 minutes; add the peas, zucchini and fennel heart along with 1 cup of water (more if more sauce is desired) and let simmer for 15 minutes over a medium to low flame; taste for salt and other spices and serve hot.