Confit of Shank and Shoulder
Season the shoulder and shank with the mixed spices. Put the meat, the rosemary, the garlic and the duck fat in vacuum bags. Vacuum-pack the bags and put them in a large pot filled with boiling water. Cook for 4 hours.
Remove the bags. Keep the cooking juice and refrigerate. Once it’s solidified, remove the layer of fat and keep only the broth.
Preheat oven to 375°F
Put the pieces of meat in a large cast-iron saucepan and pour the sauce over it. Cook in the oven at 375°F for 40 minutes. Baste regularly with the sauce.
Combine an equal quantity of diced tomatoes, concentrated meat stock and beef broth. Stir with a hand mixer.