Braised Lamb Shanks with Rosemary - Restaurant Association of Nova Scotia
This dish may also be prepared in a slow oven; 250F for 8- 10 hours or until lamb is falling off the bone tender. Ingredients1/2 cup dry red wine 3 tablespoons
Ingredients
- 1/2 cup dry red wine
- 3 tablespoons Dijon mustard
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- 5 to 6 pounds lamb shanks
- 1 head garlic, peeled and cloves crushed
- 2 large red onions, peeled and chopped
- Finely grated zest of 1 large lemon
- 2 heaping tablespoons coarsely chopped fresh rosemary leaves
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