1 Preheat the oven to 180C/Gas Mark 4. Chop six garlic cloves in half. Place the lamb in a deep roasting tin. Stab the surface of the lamb with a sharp knife and press the halved cloves into the cuts. Drizzle two tablespoons of oil and the wine on top then season.
2 Add the shallot, roughly chopped, with the remaining garlic. Place in the oven. After two hours remove and cover the dish tightly with tin foil. Turn the oven down to 120C/Gas Mark ½. Roast for a further four hours.
3 Half an hour before the lamb is finished begin the couscous. Prepare a mug’s worth following the packet instructions. Set aside but keep warm.
4 Finely slice the fennel and place in a bowl with the lemon juice and 1 tablespoon of olive oil to soften a little. The lamb should be falling off the bone at this point. Shred with two forks.
5 Add the fennel, juice and oil, and half the pomegranate seeds to the couscous, stirring to mix evenly.
6 To assemble, lay the couscous out on a large serving dish. Top with the lamb and spoonfuls of the cooking juices. Finish with some leaves and the remaining pomegranate seeds.