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1
Season the shanks generously on all sides with the salt and black pepper, and lightly with the turmeric.
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2
Place the flour on a large plate.
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3
Dredge the shanks in the flour and shake to remove any excess.
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4
Heat 3 tablespoons oil in a Dutch oven or large, heavy saute pan over high heat.
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5
Add the shanks and sear until well-browned on all sides, 8 to 10 minutes.
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6
Remove the shanks.
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7
Add the remaining teaspoon of oil, then the cinnamon, cumin, ginger, and cayenne, and cook, stirring, until fragrant, about 30 seconds.
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8
Add the onions and carrots and cook, stirring, until the onions are starting to color, 5 to 6 minutes.
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9
Add the garlic and cook, stirring, for 30 minutes.
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10
Add the potatoes and cook for 1 minute.
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11
Add the wine and stir to deglaze the pan, cook until reduced slightly, 3 to 5 minutes.
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12
Add the tomatoes and cook, stirring, for 2 minutes.
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13
Return the shanks to the pot, add the stock, cilantro, parsley, orange juice, and orange peel, and bring to a boil.
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14
Reduce the heat to medium-low, cover with the lid slightly ajar, and simmer until the shanks are tender and the meat starts to fall from the bones, 1 hour and 45 minutes to 2 hours, skimming occasionally to remove any scum that forms on the surface.
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15
Remove from the heat.
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16
Divide the couscous among 4 plates and top with the lamb shanks.
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17
Drizzle with the sauce and serve immediately.
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18
In a large bowl, combine the couscous, raisins, salt, coriander, cinnamon, and cayenne.
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19
Pour the boiling water over the mixture, cover, and let stand until the water is absorbed and the couscous is puffed, about 6 minutes.
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20
Uncover and fluff with a fork.
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21
Add the pistachios, mint, oil, and orange juice.
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22
Adjust seasoning, to taste.
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23
Serve hot.
