Looking for a mouth-watering main dish to grace your table?​ These red wine-braised lamb shanks feature tender, fall-off-the-bone meat and a rich, decadent sauce. The slow-cooking process of braising breaks down the sometimes tougher connective tissue of shanks into a particularly flavourful cut of meat. Serve with garlic mashed potatoes topped with crispy shallots.

INGREDIENTS:

•  4 lamb shanks
• ¼ cup Dijon mustard
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons olive oil
• 1 large onion, sliced 15mm thick
• Carrots, peeled and trimmed
• 2 cups mushrooms, sliced
• 1 head garlic
• 4 sprigs rosemary
• ¼ cup chicken broth
• 2 cups red wine

METHOD:

1. Preheat the Dutch oven over medium-high heat for 3-5 minutes.
2. Brush lamb shanks with Dijon mustard, and season with salt and pepper.
3. Over medium-high heat, add olive oil and sear lamb on all sides, about 5-7 minutes. 
4. Remove lamb and add onions. Sauté onions for 5 minutes. Add carrots, mushrooms, garlic, rosemary, chicken broth, and red wine.
5. Bring contents to a boil and reduce to a simmer. Add lamb and cover for 2½ hours, turning lamb twice during the braising process. 
6. Remove lamb from the Dutch oven, and reduce liquid until thickened, about 10 minutes.