Braised Pork Shanks With Israeli Couscous And Root Vegetable Stew

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2 cups water

1 pinch salt

1 1/3 cups Israeli couscous, (or regular couscous)

6 pounds pork shanks, bone in, skin removed

coarse salt

freshly ground black pepper

1 cup olive oil

4 large carrots, peeled and cut on the bias into 1-inch segments (set 2 carrots aside for later in this recipe)

1 Spanish onion, peeled and quartered

4 stalks celery, cut on the bias into 1-inch segments (set 2 stalks aside for later in this recipe)

4 cloves garlic, peeled and smashed

2 cups dry white wine

1/4 cup distilled white vinegar

1/4 cup tomato paste

1 to 1 1/2 quarts low sodium chicken broth, (amount will vary depending on the size of the shanks)

2 tablespoons mustard oil, (available from Middle Eastern shops - this dish can be made without this item)

1 tablespoon whole black peppercorns

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