Mustard Braised Lamb Shanks
Mustard Braised Lamb Shanks
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Mustard Braised Lamb Shanks

20 MIN
3 H 15 MIN



  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. In a large pot, brown the shanks in half the butter. Season with salt and pepper. Add the mustard seeds and cook for 2 minutes. Set the meat aside on a plate.
  3. In the same pot, cook the vegetables in the remaining butter. Season with salt and pepper. Sprinkle with the flour and add the Dijon mustard. Stir to combine. Deglaze with the wine and bring to a boil, stirring constantly. Add the broth and return the meat to the pot. Bring to a boil.
  4. Cover and bake for 2 hours. Uncover and continue baking, turning the shanks occasionally, for about 1 hour or until the meat falls easily from the bone. Serve with mashed potatoes and a green lettuce and mustard shoots salad.


If desired, remove the shanks from the sauce at the end of cooking and let the sauce reduce to a syrupy consistency.


  1. I cooked my lamb for the full time and my veggies burnt to the sides. Fortunately, the lamb turned out really well. I did tent the meat for 20 min, so that I could cook my veggies. Next time, I will add garlic to the veggies and not cook for as long (1-1/2 - 2hrs) or decrease the cooking temp to 250 - 300 and cook for 3 hrs.

  2. I decided to try something a little different from my usual lamb shank recipes. This was delicious. The only thing I did different was I added a few cloves of garlic in the sauce 1/2 way through cooking. I also only cooked it for a total of 2 hours in the oven but it would have benefited from the longer cooking (I started late). We loved it anyway. Definitely a repeat. One thing when I added the mustard seed they were acting like popcorn and flying all over my stove. Maybe I had the heat too high.

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