These Latin style lamb shanks braised in a caldero, are fall-off-the-bone tender and bursting with flavor. Chef John shows us how to substitute an expensive Latin Dutch oven with an inexpensive caldero to braise lamb and produce the same results. He uses a fusion of Latin and African flavors to produce the most delicious, fragrantly spiced meat with peppers, served over couscous. This dish is the definition of comfort food. These are also great over steamed rice, polenta or pasta.