Ingredients 4 Ontario lamb shanks 250 ml smooth Dijon mustard 250 ml Ontario Honey 2 ml (1/2 tsp) dried rosemary 2 ml (1/2 tsp) dried thyme 1 bay leaf 1 small red onion 1/2 litre white wine salt and pepper to taste

Directions

Serves 4

Combine Dijon mustard, honey, rosemary, thyme and garlic.  Marinate lamb shanks in a roasting tray for minimum 1 hour or overnight.

Season shanks with sea salt and fresh ground pepper.  Add 1 bay leaf, 1 small onion finely chopped, wine and top off with enough water to cover 3/4 of the shanks.  Cover with foil and bake in a 250 degree oven for 1 hour.  Visually check lamb shanks to ensure the meat is gently falling off the bone; if not, continue cooking.

When the meat is done, remove the meat and let rest.  Remove the bay leaf and simmer the braising liquid until thickened.  Present shanks over buttermilk mashed potatoes with Honey roasted root vegetables.

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