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1
Preheat the oven to 450 degrees F.
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2
Rub quatre epices all over the surface of the lamb shanks.
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3
Season with sea salt and white pepper.
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4
Stand the shanks, wider side down, narrow end up, in a large roasting pan.
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5
Place the pan in the center of the oven and roast, uncovered, for 1 hour.
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6
Transfer the lamb to a platter and set aside.
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7
Off the heat, deglaze the pan with wine, scraping up any cooked bits that may have stuck to the bottom of the pan.
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8
Return the lamb to the pan standing on end, wider side down.
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9
Add the stock, cover, and return to the oven.
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10
Braise, without disturbing the meat, until the meat is very tender and just beginning to fall off the bone, about 1 1/2 hours.
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11
For the garlic confit: Place the garlic in a small saucepan and cover with the olive oil.
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12
Cook, uncovered at the barest simmer, over the lowest possible heat, until the garlic is soft and a small knife inserted into a clove, meets no resistance, 45 minutes to 1 hour.
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13
Remove lamb from oven and place on a platter.
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14
Strain the juice through a fine mesh strainer into a gravy boat.
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15
Drain the garlic and serve with the lamb.
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16
Grind the allpsice in a spice grinder.
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17
Grind the cloves in a spice grinder.
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18
Combine the spices in a small bowl and add grated nutmeg and ground cinnamon.
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19
Use immediately.
