Marinate the shanks as long as possible.
Then in medium hot camp oven quickly brown the meat in a small amount of cooking oil. 
Remove the shanks from the camp oven and set aside covered with alfoil.

Saute the finely sliced vege, adding a bit more cooking oil if necessary, stirring constantly.
Then add the left over marinade and 1 cup of stock and give it all another good stir.

Return the shanks to the oven, cover and simmer over low heat for a couple of hours.

Remove shanks from oven and use a little cornflour to thicken gravy

Prepare couscous by adding 1 cup of boiling water to 1 cup of couscous, in a small bowl
Cover and let stand for 5 minutes, then 'scratch it up' with a fork.   
Video demonstration    http://sanremo.com.au/couscous/

Place a layer of couscous on warmed plates, top with shanks and pour on some of the gravy.

Serve with a nice tossed green salad, or some steamed greens