Season veal shanks with salt and pepper. Brown in 1/2 cup oil; remove and reserve. Add Mirepoix and 2 tbsp. minced garlic to pan and cook over medium heat until lightly browned, 6 to 8 minutes. Add red wine; reduce by half.
Place shanks, wine mixture and remaining ingredients such as beef stock, tomatoes, bay leaves, rosemary sprigs and thyme leaves in half hotel or roasting pan. Cover with foil. Braise in 350oF oven for 1 1/2 to 2 hours, or until veal is tender.
Carefully remove veal shanks from pan. Strain liquid, skim fat and use for veal stock in sauce.
For Sauce: Sauté red peppers, jalapeño and 1 tsp. garlic in 2 tbsp. olive oil until vegetables are softened, about 5 minutes. Add remaining ingredients, except cilantro; simmer 8 to 10 minutes. Stir in cilantro; adjust seasoning and heat level with salt, pepper, Harissa and jalapeño.
Place 3/4 cup couscous in center of plate. Top with veal shank and spoon 6 tbsp. sauce over all. Garnish as desired.