Honey-Mustard Lamb Shanks

• 1 tbsp olive oil
• 1 1/2 tbsp butter
• 4 None lamb shanks
• 1/2 cup flour, seasoned
• 2 None red onions, finely chopped
• 2 None carrots, chopped
• 2 cloves garlic, finely chopped
• 1/4 cup honey
• 2 tbsp wholegrain mustard
• 4 sprigs fresh thyme
• 1/2 cup white wine
• None None lemon juice, to taste
• None None mashed potatoes, to serve
• None None steamed green beans, to serve

1. Heat oil and butter together in a large Dutch oven over high heat. Dust lamb shanks in flour, shaking off excess. Cook for 6-8 mins, turning, until browned all over. Set aside. Add onions and carrots and cook for 2-3 mins, stirring often, until starting to caramelize. Add garlic and cook for 1 min, until fragrant. Add honey, mustard and thyme. Cook for 1 min then deglaze with wine.
2. Add enough water to cover lamb shanks. Bring to a boil, reduce heat and simmer, partially covered, for 3 hours, or until lamb falls away from bone easily. Add lemon juice, to taste.
3. Serve with mashed potatoes and green beans.

olive oil, butter, lamb shanks, flour, red onions, carrots, garlic, honey, wholegrain mustard, thyme, white wine, lemon juice, potatoes, green beans

Taken from recipes-plus.com/api/v2.0/recipes/26221 (may not work)