Salt and freshly ground black pepper
Four 1-pound lamb shanks, bone-in
Olive oil
About 1 pound alfalfa hay
1 large onion, chopped
2 cups white wine
5 or 6 sprigs fresh thyme
1 bay leaf
Cabbage Slaw, recipe follows
Black Tomato Jus, recipe follows
Carrot greens, for garnish, optional
1/2 head cabbage, cored and sliced thin to create strips
Salt
1/2 cup chiffonade of de-stemmed Swiss chard
1/4 cup malt vinegar
1 clove garlic, minced
1/2 jalapeno, seeded and minced
3 large heirloom tomatoes, chopped
1/4 cup sugar
24 ounces stout beer
Salt and freshly ground black pepper
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