Oven-braised Lamb

Preheat oven to 325°F (165°C). Pat the lamb shanks dry with paper towels.

Heat vegetable oil in a large ovenproof Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.

Working in batches if necessary, sear the lamb shanks on all sides until deeply browned, about 3–4 minutes per side. Transfer to a plate.

Add chopped white onion and green pepper to the pot and sauté until softened, approximately 4–5 minutes. Stir in crushed garlic cloves and cook for 1 minute until fragrant.

Pour in tomato sauce, beef bouillon, white vinegar, and white granulated sugar. Stir to combine and deglaze the bottom of the pot, scraping up any browned bits.

Return the lamb shanks to the pot, nestling them among the vegetables. Sprinkle grated lemon rind over the top.

Cover the pot with a tight-fitting lid and place in the preheated 325°F oven.

Braise until the lamb is tender and meat pulls easily from the bone, approximately 75–90 minutes.

Remove from oven and check seasoning, adjusting salt and pepper as needed. Serve lamb shanks with braising liquid and vegetables spooned over top.