Trim any fat from lamb and discard. Place lamb shanks in a large dish and sprinkle with thyme and rosemary. Pour over wine. Marinate a few hours or overnight in the refrigerator. Heat oil in a large deep skillet or Dutch oven. Remove lamb from marinade (reserve) and pat lamb dry. Brown well. Remove. Discard all but one tablespoon fat from pan.

In a small bowl, mix soices together and add to pan. Cook about 30 to 60 seconds until fragrant. Add onions, garlic and ginger. Cook gently until very aromatic. Add tomatoes, stock, tomato paste, reserved marinade and bring to a boil. Add lamb shanks and salt and pepper if stock is unseasoned. Cover tightly and cook about 2 1/2 hours until lamb is very tender. Remove lamb from pan. If sauce is too liquid cook on medium heat uncovered to allow juices to reduce and sauce becomes thicker. You should have about 5 or 6 cups/1.5 L sauce. Meanwhile, remove lamb meat from bones in large pieces. Add to the sauce.

Meanwhile, place couscous in a large shallow dish (9"x13"/3L) and add boiling liquid. Cover tightly with aluminum foil and allow to rest 10 minutes (up to 30). Fluff with a fork and season with salt and pepper. Arrange in a serving dish and spoon lamb on top. Sprinkle with coriander leaves. Serve with condiments of harissa, charmoula and/ or preserved lemons.

From: Bonnie Stern Entertains on WTN
Posted By: Lipant1@aol.com, Via: Chile Head Mailing List
Post Date: Thu, 22 Jun 2000