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1
Preheat the oven to 325.
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2
In a large skillet, heat 1 tablespoon of the olive oil.
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3
Season the lamb shanks with salt and pepper.
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4
Add 3 of the shanks and cook over moderately high heat until browned all over, about 10 minutes.
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5
Transfer to a large roasting pan.
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6
Repeat with 1 tablespoon of the olive oil and the 3 remaining lamb shanks.
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7
Pour off the skillet oil.
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8
Add the wine and boil for 1 minute, scraping up any browned bits; pour the wine into the roasting pan with the lamb.
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9
Add the stock, coarsely chopped onions, celery, carrot, thyme and bay leaves to the roasting pan and bring to a boil over high heat.
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10
Cover with foil and braise the lamb shanks in the oven for 2 1/2 hours, turning them once, until the meat is very tender.
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11
Remove the foil.
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12
Let cool slightly.
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13
Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil.
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14
Add the garlic, finely chopped onion, mustard seeds and cumin seeds and cook over moderate heat until the onion is golden, about 7 minutes.
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15
Add the tomatoes and cook until reduced to 2/3 cup, about 4 minutes.
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16
Season the tomato sofrito with salt and pepper.
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17
Increase the oven temperature to 400.
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18
On each of 2 large rimmed baking sheets, toss the squash with 1 tablespoon of the olive oil.
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19
Season with salt and pepper and arrange in an even layer.
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20
Roast the squash for 45 minutes, or until tender.
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21
On another large rimmed baking sheet, toss the broccoli with the remaining 1 tablespoon of olive oil; season with salt and pepper.
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22
Roast for 25 minutes, or until lightly browned and just tender.
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23
Meanwhile, transfer the lamb shanks to a work surface and cover to keep warm.
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24
Strain the braising liquid into a large saucepan and skim off the fat.
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25
Add the chickpeas, tomato sofrito and lamb shanks to the braising liquid, cover and simmer over low heat for 5 minutes.
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26
Season with salt.
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27
Stir in the roasted squash and broccoli.
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28
Cook the couscous according to package instructions then toss with the butter and season with salt.
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29
Keep covered.
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30
Set the lamb shanks in shallow bowls and spoon the couscous alongside.
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31
Ladle the vegetable stew on top and pass the Spicy Cilantro Pesto at the table.
