Moroccan-Style Lamb Shanks

• MAKE-AHEAD

Ingredients

1. 1/4 cup extra-virgin olive oil
2. 4 meaty lamb shanks (about 1 1/4 pounds each)
3. Salt and freshly ground pepper
4. 1 large onion, finely chopped
5. 2 carrots, finely chopped
6. 2 large garlic cloves, minced
7. 1 teaspoon ground cumin
8. 1/2 teaspoon ground coriander
9. 1/2 teaspoon ground cinnamon
10. 1/4 teaspoon ground allspice
11. 1/4 teaspoon freshly grated nutmeg
12. 2 tablespoons tomato paste
13. 1 teaspoon harissa or other chile paste
14. 1 cup dry red wine
15. One 28-ounce can whole peeled tomatoes, drained and coarsely chopped
16. 2 cups chicken stock or canned low-sodium broth
17. 1/4 cup slivered almonds, chopped
18. 2 tablespoons finely chopped mint
19. 2 tablespoons chopped cilantro
20. 2 tablespoons unsalted butter
21. 1 large shallot, minced
22. One 10-ounce box instant couscous
23. 1 cup water
24. 1/4 cup dried currants

1. Preheat the oven to 325°. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the shanks with salt and pepper. Add them to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes. Transfer to a plate and wipe out the casserole.
2. Heat the remaining 2 tablespoons of oil in the casserole. Add the onion, carrots and garlic and cook over moderate heat, stirring, until lightly browned, about 5 minutes. Add the cumin, coriander, cinnamon, allspice and nutmeg and cook, stirring until lightly toasted, about 1 minute. Add the tomato paste and harissa and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Stir in the wine and boil until reduced to a thick syrup, about 4 minutes.
3. Add the tomatoes and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil. Nestle the lamb shanks in the liquid. Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone. Transfer the shanks to a platter and cover with foil. Leave the oven on.
4. Spread the almonds in a pie pan in an even layer and toast for about 10 minutes, or until golden.
5. Strain the sauce into a bowl, pressing on the vegetables; skim any fat. Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes. Return the vegetables and lamb to the sauce and keep warm.
6. In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper.
7. Melt the butter in a medium saucepan. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Stir in the couscous and cook until lightly browned, 2 to 3 minutes. Add the remaining 1 cup of chicken stock, the water and 1/4 teaspoon of salt and bring to a boil. Remove from the heat and add the currants. Cover and let stand for 10 minutes. Fluff with a fork and stir in half of the herb-almond mixture.
8. Mound the couscous in the center of a large platter. Arrange the lamb shanks around the couscous and spoon the sauce on top. Sprinkle with the remaining herb-almond mixture and serve.