Moroccan Lamb with Tabbouleh and Crispy Garlic Recipe

Ingredients

• 1/2 cup bulgur
• 1 tablespoon fresh lemon juice
• 3 tablespoons finely chopped flatleaf parsley
• 2 tablespoons finely diced tomato
• 2 tablespoons olive oil
• Salt
• freshly ground black pepper
• 1 pound lamb shank or shoulder
• 1 cup chopped onions
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 3 tablespoons fresh thyme leaves
• 2 cups dry red wine
• Vegetable oil
• 2 cloves garlic, sliced paper thin