From: Chef Nathan Berg. 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon cracked black pepper 4 medium lamb shanks 1/2 cup grapeseed or safflower oil, divided 4 medium yellow onions, sliced, divided 10 black peppercorns 3 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves 2 cups lamb, veal or beef stock 2 cups dark beer, preferably porter or doppelbock 1/4 cup red wine vinegar 1 tablespoon Dijon mustard 2 pounds carrots, peeled, sliced 1/2-inch thick 1-1/2 pounds fingerling ...
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