Slow-Cooked Lamb Shanks With Verjus

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2 tablespoons extra-virgin olive oil

6 meaty lamb shanks (about 1 pound each)

Sea salt and freshly ground pepper

10 rosemary sprigs

1 large head of garlic, cloves peeled and 3 minced

1 whole preserved lemon, rinsed (see Note)

2 cups (500 ml) verjus

1 cup chicken stock or canned low-sodium broth

6 bay leaves, preferably imported

1 teaspoon whole black peppercorns, cracked

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