Process

1. Season each side of the lamb shanks with salt and pepper.Heat a large skillet on med-high heat.Using enough oil to coat the bottom of the skillet, and place each of the shanks in the pan.  Sear each side until a nice crust forms, approximately 4-5 minutes each.  Remove from the skillet.

2. Drain the excess oil from the pan.  Add the walnuts and toast for 2-3 minutes.(until you can smell them -toss frequently to avoid burning.  Add the tomato paste; cook for 1-2 minutes.  Add the Bordelaise Sauce and beef broth, bring up to a simmer while using a spoon to scrape the bottom of the skillet.

3. Attach the bay leaf to the shallot by using the fennel seed as a pin.

4. In a 5 qt Crock Pot, combine the lamb shanks, sauce that is simmering, shallot with bay leave, apricots and figs.  Cook on low for 8 hours or high for 4 hours. (It is preferable to do this on low for a longer time to help better cook the shanks.

5. In a large sauce pan, bring 3 cups of water, salt & pepper and lemon juice to a boil and turn off the heat.Add the couscous, mix and cover.Let stand for 5 minutes, until all of the liquid is absorbed.  Add the mint and fluff with a fork.Taste for seasoning.

6. Serve and enjoy.