Lamb Shank ’69

With two lovely lamb shanks, I caramelized some onions in a separate pan and seared the shanks. Removed the shanks, threw in some whole grain mustard and a glass of wine to deglaze the pan, then put the lamb back in with some tomatoes and the onions. Added two cups of beef stock and now it’s having a spa day in the oven at 275f for four hours….

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