Ingredients:
- 2 tablespoons olive oil
- 4 to 6 lamb shanks, about 6 pounds
- 1 cup Pinot Noir or Burgundy, or other dry red wine
- 3 tablespoons grainy Dijon mustard
- 1 teaspoon balsamic vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 heaping tablespoon fresh chopped rosemary, or about 1 1/2 teaspoon dried rosemary
- 1 tablespoon chopped parsley, or 1 teaspoon dried parsley flakes
- 4 large cloves garlic, finely minced
- 16 ounces sliced mushrooms
- 1 large carrot, diced
- 12 to 16 ounces small white onions, peeled, or 2 medium onions, cut in wedges
Preparation:
In a large skillet over medium-high heat, heat the olive oil. Cook the lamb shanks in the hot oil, turning frequently, until browned on all sides. Place the browned lamb shanks in a 5 to 7-quart slow cooker. Add the peeled onions or onion wedges to the slow cooker.
Meanwhile, combine the wine with mustard, vinegar, salt, pepper, rosemary, parsley, and garlic; set aside.
To the hot skillet, add mushrooms and carrots. Cook the mushrooms and carrots for about 5 minutes, stirring constantly. Spoon the vegetables over the lamb shanks. Pour the wine mixture into the skillet, scraping up the browned bits with a spatula. Bring to a simmer; pour over the lamb shanks in the slow cooker.
Cover and cook on HIGH for 2 hours. Reduce heat to LOW and cook for 6 to 8 hours longer.
Serves 4 to 6.
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