Dinner

Lamb shanks for dinner tonight.  Holy hell they were so good.  The meat was so tender, it fell off the bone when I was trying to pull it out of the slow cooker.  This was the first time I have cooked lamb shanks myself; I've had them in restaurants quite a few times before and enjoyed them.  I must say though, mine were much more tender than those I have tried in restaurants.  I guess they don't use slow cookers there.

This is the recipe I used:

2 tablespoons olive oil
4 to 6 lamb shanks, about 6 pounds
1 cup dry red wine
3 tablespoons grainy Dijon mustard
1 teaspoon balsamic vinegar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 heaping tablespoon fresh chopped rosemary, or about 1 1/2 teaspoon dried rosemary
1 tablespoon chopped parsley, or 1 teaspoon dried parsley flakes
4 large cloves garlic, finely minced
16 ounces sliced mushrooms
1 large carrot, diced
12 to 16 ounces small white onions, peeled, or 2 medium onions, cut in wedges

Method 

In a large skillet over medium-high heat, heat the olive oil. Cook the lamb shanks in the hot oil, turning frequently, until browned on all sides. Place the browned lamb shanks in a 5 to 7-quart slow cooker. Add the peeled onions or onion wedges to the slow cooker.Meanwhile, combine the wine with mustard, vinegar, salt, pepper, rosemary, parsley, and garlic; set aside.To the hot skillet, add mushrooms and carrots. Cook the mushrooms and carrots for about 5 minutes, stirring constantly. Spoon the vegetables over the lamb shanks. Pour the wine mixture into the skillet, scraping up the browned bits with a spatula. Bring to a simmer; pour over the lamb shanks in the slow cooker.Cover and cook on HIGH for 2 hours. Reduce heat to LOW and cook for 6 to 8 hours longer.