1bundleFresh herbsMarjoram, fresh rosemary or fresh thyme
3tbspButter
2Red onionsrough chopped
2Chili peppers
2tbspBlack cumin powder
2tbspCoarse kosher salt
1/4cupMolasses
1cuoDried fruitcranberry, cherry or dates
3cupsPale Alegolden beer
4cupsBoiling water
Instructions
In a very large airtight container, place the lamb shanks. Drizzle a little of the extra virgin olive oil (saving some for cooking), over the shanks, along with kosher salt and fresh herbs. With the slivered pieces of garlic, slide them into all the crevices of the meat so the garlic cooks inside of the meat. Place in the fridge overnight, allowing to sit room temperature the next day before cooking.
In a large Dutch oven, or very large pot with a lid, get the pot hot on top of the stove over medium-high heat. Drizzle the remaining olive oil, and butter into the pot, placing each lamb shank quickly into the pot, along with everything in the marinating container, to get a quick sear, turning the seared lamb shanks on all sides. Add the onions, chili pepper, black cumin and toss the meat around to coat with these ingredients. Add the remaining ingredients, put a lid on and lower the heat as low as you can and still see a slow simmer inside of the pot. Leave to braise for 2-hours.
Gently remove the shanks and transfer into a roasting pan. In a low temperature oven of about 275-300 degrees, place the roasting pan in for 15-20 minutes. The perfectly cooked lamb shanks are ready to serve.