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Ingredients
US|METRIC
4 SERVINGS
- 2 cups white wine (preferably gewürztraminer)
- 1 1/4 cups extra virgin olive oil
- 1/3 cup coriander seeds
- 3 Tbsp. fennel seeds
- 2 tsp. black peppercorns
- 1 tsp. red pepper flakes
- 10 cloves garlic (8 whole, 2 halved)
- 4 sticks canela (halved)
- 4 pods green cardamom
- 6 carrots (peeled, 4 thinly sliced, 2 cut into 1"-thick rounds)
- 3 celery (ribs, 2 thinly sliced crosswise, 1 quartered)
- 3 yellow onions (medium, 2 thinly sliced, 1 halved)
- 1 piece ginger (peeled and thinly sliced)
- 1 orange (thinly sliced, ends discarded)
- 4 lb. lamb shanks (trimmed and frenched)
- 3 Tbsp. canola oil
- salt
- freshly ground black pepper
- 6 cups chicken stock
- 1 1/2 cups French green lentils (lentilles vertes du Puy)
- 4 whole cloves
- 4 slices smoked bacon (quartered)
- 1 acorn squash (or delicata, peeled, seeded, and cut into 1⁄4" cubes)
- 2 bosc pears (peeled, cored, and cut into 1⁄4" cubes)
- 3 plum tomatoes (peeled, cored, and cut into 1⁄4" cubes)
- 1 Tbsp. flat leaf parsley leaves (thinly sliced)
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