Braised Lamb Shanks With Roasted Shallots And Dried Cherries

2 tb Olive oil
8 Shallots; peeled
6 Whole cloves garlic
6 Lamb shanks; (10- to 12-ounce)
Salt
Freshly ground black pepper
1/2 c All-purpose flour
1 c Red wine 2 1/2 c Lamb or veal stock
3 tb Balsamic vinegar
1 c Dried cherries
1 tb Chopped fresh thyme

Preheat oven to 300 degrees. Put the olive oil, shallots, and garlic in a large roasting pan, cover with a lid, and place in the oven. Roast for about 1 hour or until the shallots and garlic are soft to the touch. Remove the pan from the oven and place on the stovetop over high heat. Season the shanks with salt and pepper. Place the flour on a large plate and dredge the lamb in it. Place the shanks in the pan and sear both sides well, about 2 minutes on each side. Add the wine and reduce over high heat by about half. Add the stock, vinegar, cherries, and thyme, cover with a lid, and place in the oven. Cook until tender, 1 to 1 1/2 hours. Remove the pan from the oven and season the broth to taste with the salt and pepper. Place the lamb on a serving platter. Slice and serve hot with the sauce spooned over.

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