Braised Lamb Shanks With Roasted Broccoli And Squash

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1/4 cup plus 3 tablespoons extra-virgin olive oil

6 medium lamb shanks (about 6 pounds)

Salt and freshly ground pepper

2 cups dry white wine

4 cups chicken stock or low-sodium broth

2 medium onions, coarsely chopped

1 celery rib, coarsely chopped

1 large carrot, thinly sliced crosswise

4 thyme sprigs

2 bay leaves

2 garlic cloves, thinly sliced

1 small onion, finely chopped

1 teaspoon yellow mustard seeds

1/2 teaspoon cumin seeds

4 large canned Italian plum tomatoes, drained and chopped

3 pounds small delicata squash—scrubbed, halved, seeded and cut crosswise 1 inch thick

One 2-pound head of broccoli, cut into 1 1/2-inch florets

One 15-ounce can chickpeas, rinsed and drained

1 1/2 cups couscous

2 tablespoons unsalted butter

Spicy Cilantro Pesto

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