From: Chef/owner Ris Lacoste, RIS, Washington, DC. Yield: 6 servings. 6 lamb shanks, about 1¼ lb. each as needed, seasoning mix (2 parts salt, 1 part freshly ground black pepper and 1 part ground sumac) as needed, olive oil 2 qt. coarsely chopped mirepoix (2 parts onion, 1 part celery, 1 part carrot) 3 sprigs fresh rosemary 1 bunch fresh thyme 2 bay leaves 6 garlic cloves 2 Tbsp. whole black peppercorns ½ cup tomato paste 1 liter red wine (preferably Shiraz or ...

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