Braised Lamb with Carrots – Lodge Cast Iron

Ingredients

• 2, 1.5 pounds of lamb shanks
• 1 teaspoon allspice, ground
• ¼ cup olive oil
• 3 carrots, peeled, chopped
• 4 shallots, peeled, halved
• ¼ cup rosemary, chopped fine
• 1 cup (plus 2 tablespoons) balsamic vinegar, divided
• 2-3 cups water
• 1 red apple, sliced
• Salt and freshly ground pepper, to taste
• Polenta, for serving