Moroccan Lamb Tagine

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Good olive oil

6 small frenched lamb shanks (5 to 6 pounds total)

3 cups chopped yellow onions (2 large onions)

3 garlic cloves, thinly sliced

1 tablespoon grated fresh ginger

1 1/2 teaspoons chili powder

1 1/2 teaspoons ground turmeric

1 1/2 teaspoons ground cumin

1/2 teaspoon ground cardamom

1 (4-inch) cinnamon stick

1 (28-ounce) can diced tomatoes, such as San Marzano

2 cups good chicken stock, preferably homemade

2 tablespoons light brown sugar, lightly packed

4 (1/2-inch-thick) slices of lime

Kosher salt and freshly ground black pepper

1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced

1 pound butternut squash, peeled and 1-inch-diced

1/2 pound sweet potatoes, unpeeled and 1-inch-diced

Couscous, for serving