Mediterranean Lamb Shanks with Israeli Couscous Salad | Williams Sonoma

Ingredients

• 4 to 6 lamb shanks, about 1 lb. (500 g) each, trimmed of most fat
• Salt and freshly ground pepper
• 2 Tbs. olive oil
• 1 large yellow onion, finely chopped
• 2 cinnamon sticks
• 6 whole cloves
• 10 allspice berries
• 1/4 cup (2 fl. oz./60 ml) brandy
• 1 can (15 oz./470 g) diced tomatoes, drained
• 1/2 cup (4 fl. oz./125 ml) beef broth
• 2 Tbs. coarsely chopped fresh mint leaves
• 1/4 cup (1 oz./30 g) pomegranate seeds
• 1 tsp. Dijon mustard
• 3 Tbs. red wine vinegar
• 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
• 1 Tbs. finely chopped fresh mint
• 1 Tbs. canola oil
• 1 small yellow onion, finely chopped
• 1 1/2 cups (8 1/2 oz./265 g) Israeli couscous
• 2 cups (16 fl. oz./500 ml) chicken broth