Braised Lamb Shanks with Carrots, Black Pepper and Miso - Alex Guarnaschelli | Iron Chef and Food Ne

Ingredients

• 2 tablespoons Canola oil
• 2 pounds beef stew meat, cubed
• Kosher salt
• Freshly ground black pepper
• 2 medium yellow onions, thinly sliced
• 6 large cloves garlic
• 6 medium carrots, peeled and cut into 2-3 inch rounds
• 1 tablespoon dark brown sugar
• 1 cup dry Vermouth
• ¼ cup grainy mustard
• 8 cups beef stock
• 1 tablespoon red wine vinegar
• 1 cup flat-leaf parsley leaves