Braised Lamb Shanks With Garlic And Rosemary (Crock Pot)

• 1/2 cup dry red wine
• 2 tablespoons Dijon mustard (heaping)
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 6 small lamb shanks
• 1 head garlic, peeled, minced
• 2 medium onions, coarsely copped
• 2 large carrots, chopped
• 1 lemon, zest of
• 2 tablespoons fresh rosemary, chopped (heaping)

1. Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
2. Scatter the remaining ingredients around and on top of the shanks. Cover and cook on high for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to low and cook for an additional 6 hours.
3. Using a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper, if needed.
4. Pour the juices over the shanks, and serve.

red wine, salt, black pepper, lamb shanks, garlic, onions, carrots, lemon, fresh rosemary

Taken from www.food.com/recipe/braised-lamb-shanks-with-garlic-and-rosemary-crock-pot-183334 (may not work)