4    Lamb shanks
2 tb Oil
1 c  Finely chopped onions
1 c  Finely chopped carrots
1 c  Finely chopped mushrooms
1 c  Dry white wine
1/2 c  Green pepper fine chopped
1 ts Ground cumin
1/2 ts Salt
1/4 ts Pepper
20    Unpeeled garlic cloves
Hot cooked couscous

Cut the skin from the lamb. IN a skillet, brown the meat in hot oil. Drain
off fat. Add the onions,carrots, mushrooms, wine, green pepper, cumin, salt
and pepper to the skillet. Top with unpeeled garlic. Bring to boiling.
Reduce heat. Cover and simmer with mixture for 1 1/2 hours. Transfer the
meat to a serving plate. Skim fat from, juices. Spoon the vegetables and
juices over meat. Serve with couscous.