Lamb shanks are very easy to cook. Take 6 lamb shanks and put them in a bowl. Put some olive oil, salt, pepper, rosemary, and thyme on them. Make sure you coat every shank with the seasoning as you turn the shank in the bowl several times. Put them in the oven for 30 minutes at 450 degrees. While the lamb shanks are cooking. Use a saucepan on medium to medium-high setting and heat 2 tablespoons of butter in it. Put some diced celery, carrots, and onions into the pan and saute them in the butter for about 10 minutes until they are browned and caramelized. Put in a rounded tablespoon of flour and stir it in. Then add garlic and stir it in. After stirring the garlic for about one minute, add some good drinkable red wine. Stir the wine into the mixture and let it thicken a little. Then add the rest of the liquids which include chicken stock, balsamic vinegar, and a little bit of cinnamon. Next add a splash of water and the braising liquid. Take the lamb shanks out of the oven and pour the braising liquid over them while they sit in the bowl. Cover the bowl in foil. Crimp it down over the edges but leave space for moisture to evaporate as the shanks are cooking. Put it in the oven and let it braise for one hour at 325 degrees. After an hour, take them out and flip the lamb shanks over. Put them back into the oven for another hour. They should be tender but not enough that the lamb falls off the bone. Put the lamb shanks into a bowl, cover it with foil, and let them rest for a while. Take the braising liquid and put it in a sauce pan and boil it for 10 minutes. While it is boiling, skim off the fat that collects in the middle of the mixture with a spoon. Add a teaspoon of fresh chopped rosemary. Add salt and pepper to taste. Put the shanks in a serving plate, pour the braising liquid on them and you have a delicious meal.
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