||Heat a large heavy based saucepan over a moderately high heat. Seal the lamb shanks in the oil for 8 minutes or until well coloured, then set them aside.
||Add the onion, carrot and celery and cook for 3 minutes. Add the spices and stir for 30 seconds. Place the shanks back in and the add tomato puree and stock. Bring to the boil, cover and turn down to a gentle simmer. Cook for 2 hours or until the meat is very tender. Take the pan off the stove.
||Remove the shanks and set aside until cool enough to handle. Pull the meat off the bone and shred it with forks, discarding any fat or sinew.
||Set the soup over a moderate heat and add the shredded meat and cous cous. Cook for 10-15 minutes or until the cous cous is cooked. Season with salt and pepper. Add lemon juice to taste, sprinkle with chopped parsley and serve.