For the Lamb Shanks, mix flour, black pepper, salt and chipotle chile pepper in shallow dish. Lightly coat lamb shanks with flour mixture. Heat oil in large deep heavy skillet on medium-high heat. Add lamb shanks; cook 12 minutes or until shanks are browned on all sides. Remove lamb shanks from skillet. Add onions to skillet; cook and stir 5 minutes or until softened. Return lamb shanks to skillet. Add plantain. Mix apricot nectar, rice vinegar, apricot preserves, tomato paste and cinnamon in medium bowl until well blended. Stir into skillet. Bring to boil. Reduce heat to medium-low; simmer 10 minutes.