Ingredients

6 American lamb shanks

Kosher salt & freshly ground black pepper, to taste

2 tbsp Olive oil

2 Yellow onions, quartered

4 carrots, roughly chopped

6 cloves Garlic, minced

1 tsp Thyme, finely chopped

2 tsp Rosemary, finely chopped

2 cups Dry red wine

2 cups Chopped tomatoes

1 Bay leaf

4 cups beef or chicken stock

2 tbsp Sherry vinegar

1/2 cup Parsley, to serve

1/2 cup Cilantro, to serve

Directions

1Preheat oven to 325˚F.

2On a cutting board, generously season the lamb shanks with salt and pepper on all sides.

3Heat the oil in a large pot over medium high heat. Once the oil begins to shimmer, add the lamb shanks, working in batches, and brown on each side, about 4 minutes

4Transfer the lamb shanks to a plate.

5Add the onions, and carrots to the pot and stir to combine. Cook for about 10 minutes, until softened. Season with salt and pepper.

6Add the garlic, rosemary, and thyme and stir to combine. Cook until the garlic is fragrant and softened, about 2 minutes.

7Add the red wine and scrape up any brown bits on the bottom of the pan and bring to a boil for 3 minutes, or until you can no longer smell the alcohol.

8Add the tomatoes and stir to combine. Nestle the lamb shanks and bay leaf into the sauce. Add the beef stock and bring to a boil.

9 Place the lid on the pot and transfer to the oven. Braise for 2½ to 3 hours, or until the meat easily pulls apart from the bones.

10Remove the lamb shanks and from the braising liquid and set in a bowl to reserve. Discard the bay leaf. 11. Bring the braising liquid to a boil over medium high heat and cook for 30 minutes, until reduced by half to three fourths

11Add the vinegar and continue to cook for 5 minutes.

12Pour the sauce over the shanks. Serve topped with cilantro and parsley.

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