Sauerbraten Lamb Shanks

• 7-1/2 cups water
• 2 cups white vinegar
• 1 large onion, sliced
• 1 medium lemon, sliced
• 1/2 cup sugar
• 3 bay leaves
• 1-1/2 teaspoons whole peppercorns
• 5 whole allspice
• 6 lamb shanks (20 ounces each)
• 3 garlic cloves, sliced
• 6 tablespoons all-purpose flour
• 1/3 cup plus 2 tablespoons canola oil, divided
• 2 large onions, thinly sliced
• 3 medium carrots, sliced
• 9 gingersnap cookies, crushed
• 1 tablespoon beef bouillon granules
• 6 tablespoons cornstarch
• 1/3 cup cold water

1. In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool completely. Strain half of the marinade; cover and refrigerate.
2. Cut slits into each lamb shank; insert garlic slices. Place in a large shallow nonmetallic bowl; add the remaining marinade. Cover and refrigerate overnight.
3. Drain and discard marinade from lamb. Place flour in a shallow bowl; coat lamb shanks with flour. In a stockpot, brown shanks on all sides in 1/3 cup oil in batches. Remove and set aside.
4. In the same pan, saute onions in remaining oil. Add reserved marinade. Return shanks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours. Add carrots and return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until carrots are tender.
5. Remove shanks to a cutting board. Skim fat from cooking juices. Stir in cookie crumbs and bouillon. In a small bowl, combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return meat to the gravy; heat through.

water, white vinegar, onion, lemon, sugar, bay leaves, peppercorns, allspice, lamb shanks, garlic, allpurpose, canola oil, onions, carrots, cookies, beef bouillon granules, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/sauerbraten-lamb-shanks/ (may not work)