Braised Lamb Shanks with Rosemary
This dish may also be prepared in a slow oven; 250F for 8- 10 hours or until lamb
is falling off the bone tender.
1/2 cup dry red wine
3 tablespoons Dijon mustard
2 teaspoons coarse sea salt
1 teaspoon freshly ground black pepper
5 to 6 pounds lamb shanks
1 head garlic, peeled and cloves crushed
2 large red onions, peeled and chopped
Finely grated zest of 1 large lemon
2 heaping tablespoons coarsely chopped fresh rosemary leaves
Set shanks aside, do not trim. In large bowl, combine all other ingredients. Place shanks in slow cooker or casserole dish, and cover with other ingredients.
Cooking Time: 6 hours on high, followed by 4-6 hours on low
Crockpot Size: 5 quart