Name: Lamb Shank
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT11H45M0.000S
Yield: 5 to 8 servings
Ingredients: 5 to 8 pieces bone-in lamb shanks; 1 cup whole garlic cloves; 1/2 cup Berbere or chili powder; 12 branches fresh rosemary, leaves stripped from stems; 4 to 6 jalapeños, diced with seeds; 4 onions, diced; 2 or more serrano peppers, diced, optional; 1/4 cup red wine vinegar; 2 tablespoons soy sauce; Salt; Serving suggestions: rice, French or pita bread and your choice of veggies or salad

Directions

Preheat the oven to 250 degrees F.
Get a dry brazier or pot hot, then add the lamb shanks one at a time, laying them down in a single layer. Cook until brown. Flip them around and do the same. Add the garlic, Berbere powder, rosemary, jalapeños, onions and serranos, if using, and stir; prepare to sneeze or cough. When you smell the delicious aroma, add water until all the shanks are under liquid without drowning. Bring to a boil, then add the vinegar and soy sauce. Cover and put in the oven; let cook for 5 hours. Let cool to room temperature.
Gently take the shanks out of the liquid and put them in another pot; place aside or refrigerate until ready to cook. Place the cooking liquid in a refrigerator/freezer for a few hours. Scoop off almost all the fat on top and discard. Blend the rest of the liquid with an immersion blender or food processor and pour over the shanks. Add salt to taste, then finish cooking for 2 hours or until your desired tenderness over low heat or in a 250 degree F oven. Serve with rice, French or pita bread and your choice of veggies or salad.