Hard cider & guinness braised veal shanks with apple and shallots

Ingredients

• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 4 12-ounce lamb shanks (about 3 lbs), trimmed
• 1/2 cup all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 12 whole shallots, peeled, root end trimmed but left intact
• 4 cloves garlic, peeled
• 3 12-ounce bottles hard apple cider
• 1-2 bottles of Guinness Stout, optional and to taste
• 1 sprig fresh rosemary, plus 1/2 teaspoon chopped, divided
• 3 firm tart apples, such as Granny Smith, Ida Red or Cortland, peeled and cut into 8 wedges

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Preparation

• Rub salt and 1/2 teaspoon pepper onto lamb shanks. Place flour in a shallow dish; dredge the lamb in the flour to lightly coat on all sides. Tap off any excess flour.
• Heat oil in a large Dutch oven over medium heat. Add the lamb shanks and brown on all sides, 8 to 10 minutes total. Transfer to a plate.
• Add shallots and garlic to the pan; cook, stirring, until beginning to brown on all sides, about 2 minutes. Carefully pour in hard cider; bring to a boil. Add rosemary sprig.
• Return the lamb and any accumulated juices to the pan. Reduce heat to maintain a simmer, cover and simmer, checking every 45 minutes to make sure the meat side of the shank is mostly submerged in the cooking liquid, until the lamb is fork- tender, 1 1/2 to 2 hours total.
• Transfer the lamb to a serving platter and tent with foil to keep warm. Bring the sauce to a boil over medium-high heat and boil for 5 minutes. Stir in apples and the remaining 1/2 teaspoon rosemary and continue cooking, stirring occasionally, until the apples are tender, 10 to 15 minutes more.
• Return the lamb to the pan, turn to coat with sauce and cook until heated through, 1 to 2 minutes. Remove the rosemary sprig. Serve the lamb with the sauce.