Braised Lamb Shanks With Garlic And Rosemary (Crock Pot) - cooking recipe

Ingredients

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)

Preparation

Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
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.
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.
Pour the juices over the shanks, and serve.