Method

1. Place a large Dutch oven pot over medium-high heat and let it heat for a few minutes.
2. Pat the lamb shanks dry with paper towels, season generously with salt, andthen drizzle some olive oil in the pot.
3. Sear thelamb shanks until well-browned on all sides and then set aside.
4. In the same pot, sauté the onion, carrot, celery, garlic, and herbs until soft and fragrant.
5. Let the vegetables cook until they are starting to brown to develop as much flavor as possible.
6. Pour in the liquid (apple vinegar and stock), stir well, and bring to a boil.
7. Add the lamb shanks back to the sauce, cover with a lid, and place the pot in a preheated oven.
8. Braise for 2-3 hours until the shanks are tender, and the gravy is reduced.
9. Serve with mashed potatoes, basmati rice, or polenta.