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Ingredients

• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 4 12-ounce lamb shanks (about 3 pounds; see Note), trimmed
• 1/2 cup all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 12 whole shallots, peeled, root end trimmed but left intact
• 4 cloves garlic, peeled
• 3 12-ounce bottles hard apple cider, (see Shopping Tip)
• 1 sprig fresh rosemary, plus 1/2 teaspoon chopped, divided
• 3 firm tart apples, such as Granny Smith, Idared or Cortland, peeled and cut into 8 wedges

Description

Serve These Succulent Braised Lamb Shanks Dressed In A Savory Apple-shallot Sauce For A Special Fall Supper. The Shank, A Tougher Cut Of Meat From The Top Of The Leg, Becomes Fall-off-the-bone Tender After Simmering In Hard Cider. Don’t Skimp On The Sha

Eating Well