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°F (120°C) 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.