Mustard Lamb Shanks with Root Vegetables

Recipe courtesy of the Meat and Livestock Australia.

Recipe Ingredients:

6 lamb shanks
3/4 cup seasoned flour
Vegetable oil as needed
3/4 cup Dijon mustard
2 1/4 cups diced onion
2 1/4 cups diced carrot
3 teaspoons garlic, minced
1 1/2 cups red wine
2 (14.5-ounce) cans chicken broth
6 whole bay leaves
1 1/2 teaspoons dried thyme
3 tablespoons butter
3/4 cup turnips, peeled and diced
3/4 cup parsnips, peeled and sliced
24 pearl onions, peeled

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Dredge the lamb shanks in seasoned flour, heat oil in an oven proof casserole dish and sear meat on all sides. Remove, coat with mustard and set aside.
3. Add the onions, carrots and garlic to casserole dish and sauté for 2 minutes. Add red wine, chicken stock, bay leaves and thyme and bring to the boil. Lower the heat, add the lamb shanks, cover and place in a 350°F (175°C) oven.
4. Melt butter in a sauté pan and brown the turnips, parsnips and pearl onions. Add to casserole after lamb has been cooking for about 1 hour and 20 minutes. Cook for an additional 20 to 25 minutes, or until the meat and vegetables are tender.
5. Remove the lamb and vegetables from the braising liquid, bring to boil and reduce by one quarter.
6. For each serving, place one lamb shank on a plate with 2 ounces of vegetables and 4 ounces of sauce.

Makes 6 servings.

Recipe and photograph courtesy of the Meat and Livestock Australia.