Braised Lamb Shanks

Pat shanks dry and season all over with kosher salt and ground black pepper. Heat vegetable oil in a large dutch oven or heavy-bottom pot until just smoking. Add the shanks and sear on all sides until browned, about 6-8 minutes total. Transfer to a Suvie pan.

Reduce heat to medium-high and add onion and ½ tsp salt to empty dutch oven. Cook, stirring occasionally until softened, about 5 minutes. Add tomato paste and garlic, stirring constantly, until fragrant, about 30 seconds. Stir in broth, scaping bottom of pan. Bring to a boil and then remove from heat.

Pour broth and onions over lamb shanks. Insert pan into your Suvie, input settings, and cook now or schedule.

Set Suvie to Bottom Zone: Slow Cook High for 4 hours

After the cook, transfer shanks to a serving platter. Skim fat from surface of Suvie pan and stir in sherry vinegar. Pour liquid over shanks (if desired, transfer braising liquid to a small saucepan, bring to a boil over high heat, and simmer until thickened, about 7 minutes). Garnish with parsley and serve.