Wash the lamb shanks - in a large bowl, soak the lamb in cold tap water and add the vinegar. Soak for 15 to 20 minutes.Note: Lamb usually have a gamey taste even when it is very fresh - this washing method reduces that taste. Rinse and dry the lamb shanks with paper towel. Season the lamb with 2 teaspoons salt and the black pepper.
In a 6-quart deep sauté pan, heat the olive oil over medium heat. Lightly brown the lamb shanks on all sides - 2 to 3 minutes per side. Remove the browned meat to a plate and set aside.
Use the same pan to sauté the celery, onions, and carrots. Cook for 8 to 10 minutes until the vegetables are slightly softened.
Add the rosemary, oregano, garlic, all the spices and the remaining 1/2 teaspoon sea salt. Sauté for 1 to 2 minutes until fragrant.
Add the red wine - stir - scraping up any brown bits at the bottom of the pan. Simmer until the wine is reduced to half - about 5 to 8 minutes.
Add the tomato sauce and chicken broth - stir to combine. Add the lamb shanks and coat with the liquid if needed.
Cover the pan with a tight lid. Bring to a boil. Reduce heat to low and simmer for up to 3 hours until the meat is very tender. The meat should come apart easily when pierced with a fork.
Plate and serve with your favorite side. I serve this with garlic, sour cream mashed potatoes. Enjoy.