Stir in the wine and boil until reduced to a thick syrup, about 4 minutes.
Add the tomatoes and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil.
Nestle the lamb shanks in the liquid.
Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone.
Transfer the shanks to a platter and cover with foil. Leave the oven on.
Spread the almonds in a pie pan in an even layer and toast for about 10 minutes, or until golden.
Strain the sauce into a bowl, pressing on the vegetables; skim any fat.
Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes.
Return the vegetables and lamb to the sauce and keep warm.
In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper.
Melt the butter in a medium saucepan.
Add the shallot and cook over moderately high heat until softened, about 2 minutes.
Stir in the couscous and cook until lightly browned, 2 to 3 minutes.
Add the remaining 1 cup of chicken stock, the water and 1⁄4 teaspoon of salt and bring to a boil.
Remove from the heat and add the currants.
Cover and let stand for 10 minutes.
Fluff with a fork and stir in half of the herb-almond mixture.
Mound the couscous in the center of a large platter.
Arrange the lamb shanks around the couscous and spoon the sauce on top.
Sprinkle with the remaining herb-almond mixture and serve.
Moroccan Style Braised Lamb Shanks https://demandafrica.com/food/recipes/moroccan-style-braised-lamb-shanks/