Lamb Shanks With Garlic Confit

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Bijouxs
Nutrition per serving    (USDA % daily values)
CAL
1922
FAT
502%
CHOL
171%
SOD
52%

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Ingredients for 4 servings

4 teaspoons Quatre Epices (Four Spices)

4 meaty lamb shanks (about 1 pound each – do not trim external fat)

Kosher salt to taste

Freshly ground white pepper to taste

1 cup Banyuls wine from Provence or Port

1 quart chicken stock

1 recipe Garlic Confit

2 cups celery root purée or mashed potatoes

Large roasting pan or Dutch oven with lid

1 teaspoon ground allspice

1 teaspoon ground cloves

1 teaspoon freshly grated nutmeg

1 teaspoon ground cinnamon

4 plump, fresh heads garlic, separated into cloves, not peeled

1 cup extra-virgin olive oil

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