French Onion-Braised Lamb With Garlic and Rosemary Recipe - Los Angeles Times

Ingredients

• 1 whole piece (3 to 4 pounds) lamb leg or shoulder (see above), trimmed of excess fat<br/>
• Kosher salt and freshly ground black pepper
• 2 tablespoons everyday olive oil
• 2 large yellow onions, thinly sliced
• 1/2 cup white or red wine (or water)
• 2 heads of garlic, cloves separated, smashed and peeled (about 24 cloves)
• 3 sprigs rosemary (each 6 inches long)
• 1 cup apple cider vinegar
• 1 cup beef or chicken stock (or water)
• Flaky sea salt