- In a dish, coat the pork shanks with ras el hanout spices. Cover and let marinate in the refrigerator for 1 to 2 hours.
- Place the rack in the center of the oven. Preheat the oven to 165 °C (325 °F).
- In a large oven-safe skillet over medium-high heat, heat half of the oil and brown the pork shanks on each side, half at a time. Salt and pepper. Set aside on a plate.
- In the same skillet, brown the vegetables in the remaining oil. Salt and pepper. Add the tomato paste and harissa paste, the slightly squeezed lemon, thyme, rosemary, and bay leaf. Add the veal stock and scrape the bottom of the pan.
- Return the meat to the skillet and bring to a boil. Cover and bake in the oven for about 3 hours or until the pork shanks are very tender. Set the meat aside on a dish and discard the lemon. Reduce the cooking juice until it becomes slightly syrupy. Return the meat to the pan and reheat. Adjust seasoning. Sprinkle with fresh herbs. Serve with herb couscous.
Accompaniment
Cook the couscous according to the package instructions and add a handful of chopped fresh herbs (mint, parsley, thyme, etc.)
*Preparation for slow cooker cooking
Follow steps 1 to 4 and when continuing cooking, transfer everything into the slow cooker. Cook for 6 hours on low temperature or 4 hours on high.