Braised Lamb Shanks with Couscous

Trim all fat from lamb shanks. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook lamb shanks, 2 at a time, until browned on all sides. Remove shanks to bowl as they brown.

Meanwhile, cut carrots and celery into 1/4-inch-thick slices. Coarsely chop onion.

In same Dutch oven over medium heat, cook carrots, celery, and onion until golden brown. Add tomatoes with their puree, rosemary, sugar, salt, bouillon, bay leaf, cinnamon stick, and 1 cup water; over high heat, heat to boiling, stirring to break up tomatoes. Return shanks to Dutch oven. Reduce heat to low; cover and simmer 2 hours or until lamb shanks are fork-tender, turning meat once.

Discard bay leaf and cinnamon stick; skim fat from sauce. Add garbanzo beans over high heat; heat through.

Meanwhile, prepare couscous as label directs, but do not add margarine or butter.

Serve lamb shanks and their sauce with couscous.