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1
Place lamb shanks with all marinade ingredients in a large ziplock bag. Let sit in fridge overnight (24 hours before use).
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2
Preheat oven to 350.
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3
Brush olive oil on all sides of lamb shanks. Season shanks with salt and pepper.
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4
Heat a large oven proof roasting pan or dutch oven over HIGH heat. Add the shanks when the pot is hot and sear on all sides until golden brown, about 8-10 minutes (2 minutes per side). Remove shanks and set aside.
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5
In the same pot, add the onion, carrots, and celery to the pan, season with salt and pepper, and cook until lightly golden brown over HIGH heat, 4-5 minutes. Add the wine and cook until reduced by half, about 2-3 minutes. Add the thyme, stock, and lamb shanks and bring to a boil. Cover, place in the oven, and braise until the meat is tender, about 2 - 2.5 hours.
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6
Remove the shanks to a plate and tent loosely with foil. Stain the sauce through a finely meshed strainer and return liquid contents back to the pot and place over HIGH heat. Add the chiles (remove seeds unless you like a very spicy sauce) and brown sugar and cook, stirring occasionally, until reduced to sauce consistency (15-20 minutes - liquid should coat the back of a spoon). If after cooking down you would like a thicker sauce, mix flour with cold water in a measuring cup, then slowing whisk into sauce until reach desired consistency.
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7
Add the vinegar to the sauce and cook 1 minute over HIGH heat, season with salt and pepper to taste.
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8
Spoon the sauce over the lamb shanks. Recommend serving with a risotto milanese or polenta.
