Spice-Braised Lamb Shanks with Lentils

Ingredients

• 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 cinnamon, halved
• 4 pods green cardamom
• 6 carrots, peeled (4 thinly sliced, 2 cut into 1"-thick rounds)
• 3 ribs celery (2 thinly sliced crosswise, 1 quartered)
• 3 medium yellow onions (2 thinly sliced, 1 halved)
• 1 (3") piece ginger, peeled and thinly sliced
• 1 orange, thinly sliced, ends discarded
• 4 (1-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 delicata or acorn squash, 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. thinly sliced flat-leaf parsley leaves