JIM'S lamb shanks with caramelized onions

INGREDIENTS

4	lamb shanks
	Salt to taste
	Freshly ground black pepper
3	tablespoons butter
	Pinch of sugar
2	large onions, thinly sliced
4	tablespoons clarified butter
8 to 10	cardamom pods
6	whole cloves
One	3-inch cinnamon stick
1	teaspoon whole black peppercorns
1	whole star anise
2	bay leaves
2	tablespoons finely chopped garlic
One	2-inch fresh ginger, peeled and finely chopped
3	ribs celery, finely chopped
1	large onion, cut into large wedges
2	medium tomatoes, finely chopped
2	tablespoons tomato paste
1	cup red wine
5	cups chicken broth
	Juice of 1 lemon METHOD

Pat the lamb shanks dry with paper towels and season generously with salt and pepper. Let it sit for 30 minutes.

Melt butter in large skillet over medium heat. Add onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, for 10 minutes or until a golden color is reached. Turn heat up to medium high and begin to brown the onions, stirring constantly about 10 more minutes. Reserve it for garnish.

Heat a large pot with a tight fitting lid, over high heat. Add the clarified butter and heat. Add the lamb shanks to the hot oil and evenly brown on all sides, about 4 to 5 minutes per side. Transfer shanks to a plate and keep warm. Add the cardamom, cloves, cinnamon, peppercorns, star anise, bay leaves, and cook, stirring continuously until very fragrant, about 2 minutes. Add the garlic, ginger, celery, onions, tomatoes, and tomato paste to the pot, and cook, stirring occasionally, until the mixture is dry, about 6 to 8 minutes.

Add the red wine to the vegetables and stir continuously, scraping up any browned bits that cling to the pot. Bring to a boil and cook until the wine is syrupy, about 5 minutes.

Add the shanks and chicken broth to the mixture and bring it to a boil, cover, and transfer to the oven. Cook about 1 1/2 to 2 hours, turning the shanks occasionally, until the meat is just falling off the bone. Serve hot garnished with caramelized onions.