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Fall-Apart Lamb Shanks Braised with Mustard and Mint

Fall-Apart Lamb Shanks Braised with Mustard and Mint


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Tender lamb, on the bone, braised in a
super mouthwatering sauce till it simply falls apart.
The whole grain mustard adds a carefully sweet spice, and the fresh mint adds such a surprising depth and lift of flavor that, of
course, pairs so completely with ham.
I made this as our Sunday night roast for Mr. English this week and he didn’t even look up until his plate was wiped tidy with a piece of Poilâne bread.
Seriously suggested for domestic happiness.

  • 2 tablespoons olive oil.
  • 4 lamb shanks( about 3 pounds).
  • .

  • 2 medium shallots, minced( about 3 tablespoons ).
  • .

  • 4 medium cloves garlic, minced( about 4 teaspoons).
  • .

  • 1 cup dry white wine.
  • .

  • 2 cups low-sodium canned or homemade chicken or beef broth.
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons whole grain mustard.
  • 1 lot fresh mint, left on the stem, divided.


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  1. Preheat the oven to 350 ° F. In a braising pan or Dutch oven, heat the olive oil over high heat until smoking cigarettes. Season the lamb with salt and pepper and sear until brown on all sides, about 8 minutes total. Add the shallots and garlic, and stir into the oil till aromatic, about 15 seconds. Instantly include the wine, and boil for 1 minute. Add the broth, Worcestershire sauce, and mustard. Stir with a wood spoon, scraping up any browned bits from the botton of the pan. Cover the top of the components with the half of fresh mint, and cover the pot. Transfer to oven and cook until the meat is falling off the bone, 2 to 2 1/2 hours.

  2. Simmer sauce on stovetop up until lowered to about 1 1/2 cups. Roughly slice staying mint. Serve lamb ladled with sauce and sprayed with mint.

This Dish Appears In

  • French in a Flash: Fall-Apart Lamb Braised with Mustard and Mint

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