Moroccan Braised Veal Shanks

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2 teaspoons chili powder

1 teaspoon ground turmeric

1 teaspoon salt

1 teaspoon dried marjoram

1 teaspoon ground cumin

1 teaspoon black pepper

4 (16-ounce) veal shanks

Remaining ingredients:

1 tablespoon olive oil

3 cups chopped onion

3/4 cup chopped celery

3/4 cup diced carrot

2 tablespoons chopped garlic cloves

2 teaspoons minced peeled fresh ginger

1 tablespoon paprika

1 teaspoon ground coriander

3 cups fat-free, less-sodium chicken broth

1 cup dry white wine

3 tablespoons fresh lemon juice

2 tablespoons tomato paste

3 cups (1/2-inch) cubed peeled butternut squash or sweet potato

4 carrots, cut into 1-inch-thick pieces (about 8 ounces)

1 cup drained canned chickpeas (garbanzo beans)

4 cups hot cooked couscous

4 teaspoons chopped fresh mint (optional)

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