Atcha Bakery lamb shank recipe

All;

I had this classic Friday lunch special a couple of times and it was a benchmark. Yet, in yrs since, no broad searches of region-wide recipes seem anywhere close to the Atcha Bakery version. I would like to see if anyone out there has any insider knowledge or educated guess as to how it was constructed. It would be cool to use this forum to crowdsource a reasonable version of their recipe, because I would love to get a close approximation of the final product. All suggestions and speculations are welcomed. My input: a few months before the eviction notice, I asked a worker about the process, and he said the only thing he knew for sure was that red wine vinegar was used. I assumed that this was a part of a marinade. I expect that garlic and lemon aldo played a part.

Thx in advance, y'all.