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1
Preheat the oven to 250.
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2
In a large enameled cast-iron casserole, heat the oil until shimmering.
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3
Season the lamb with salt and black pepper and add it to the casserole.
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4
Cook over moderately high heat, turning the pieces once or twice, until deeply browned, 15 to 18 minutes.
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5
Transfer the lamb to a platter.
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6
Add the onions, celery and carrots to the casserole.
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7
Cover and cook over low heat just until softened, about 5 minutes.
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8
Add the tomato paste and cook over moderately high heat, stirring until the paste is lightly browned, about 5 minutes.
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9
Add the wine and cook, scraping up any browned bits stuck to the pot, until nearly evaporated, about 5 minutes.
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10
Add the water, season with salt and bring to a boil.
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11
Return the lamb and any accumulated juices to the casserole.
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12
Cover and braise in the oven for about 2 1/2 hours, until tender.
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13
Transfer the lamb to the platter.
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14
Remove any fat and gristle and coarsely shred the meat.
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15
Strain the broth and discard the solids.
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16
Skim the fat from the surface of the broth.
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17
Return the broth to the casserole and boil until reduced to 4 cups, about 30 minutes.
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18
In a small bowl, mix the butter with the flour to form a paste; whisk it into the broth and simmer until thickened, about 5 minutes.
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19
Return the lamb to the sauce.
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20
Add the olives, red peppers and tarragon and keep warm.
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21
Bring a large pot of salted water to a boil.
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22
Add the couscous and cook until tender, about 5 minutes.
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23
Drain the couscous and transfer to shallow bowls.
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24
Spoon the lamb ragout over the couscous and serve.
