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Ingredients

• 4 1/2 tablespoons  unsalted butter
• 1 tablespoon  extra-virgin olive oil
• 1   large Spanish onion, thinly sliced
•   Large pinch of saffron threads
•   Water
• 4   meaty lamb shanks (about 1 pound each)
•   Salt and freshly ground black pepper
• 1 tablespoon  sweet paprika, plus more for dusting
• 2 teaspoons  ground cumin
•   Large pinch of cayenne pepper
• 3   large plum tomatoes, peeled, seeded, and quartered
• 10   parsley sprigs and 1 large thyme sprig, tied in kitchen string
• 3   medium boiling potatoes, cut into 1 1/2-inch chunks
• 3   large celery ribs, cut into 2-inch lengths
• 2   large carrots, cut into 2-inch lengths
• 2   red bell peppers, cut into 2-inch lengths
• 3   medium zucchini, cut into 2-inch lengths
• 2 cups  frozen peas
• 2 cups  couscous
• 1/4 cup  slivered mint leaves
•   Harissa, for serving

Description

This Classic Couscous Is Loaded With Slow-cooked Lamb And Poached Vegetables, And Spiced With Generous Amounts Of Cumin. Generally Speaking, Couscous Isn't Really Spicy (though Harissa, The Traditional, Fiery Chile-garlic North African Condiment, Can

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