Braised Lamb Shanks with Garlic and Rosemary

• 1/2 cup dry red wine
• 2 heaping tablespoons Dijon mustard
• 2 teaspoons kosher or coarse sea salt
• 1 teaspoon freshly ground black pepper
• 5 to 6 pounds lamb shanks, not trimmed of fat
• 1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Notes)
• 2 medium yellow onions, peeled and coarsely chopped
• 1 large carrot, peeled and cut in 1/4-inch slices
• Finely grated zest of 1 large lemon
• 2 heaping tablespoons coarsely chopped fresh rosemary leaves

1. In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker.
2. Layer the shanks in the insert so they fit.
3. Scatter the remaining ingredients around and on the shanks.
4. Cover and cook on HIGH for 6 hours.
5. Use tongs to reverse the position of the shanks, top to bottom.
6. Reduce the setting to LOW and cook for an additional 6 hours.
7. Use a slotted spoon to transfer the shanks to a serving platter.
8. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed.
9. Pour the juices over the shanks, and serve.

red wine, mustard, kosher, freshly ground black pepper, lamb shanks, garlic, yellow onions, carrot, lemon, rosemary

Taken from www.cookstr.com/recipes/braised-lamb-shanks-with-garlic-and-rosemary (may not work)