INGREDIENTS

• 2 tablespoons olive oil
• 4 lamb shanks (about 3 pounds)
• Sea salt
• Freshly cracked black pepper
• 2 shallots, minced
• 4 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons whole grain mustard
• 1 bunch fresh mint, left on the stem

PROCEDURE

Preheat the oven to 350 degrees F.  In a braising pan, heat the olive oil over high heat.  Season the lamb with salt and pepper and sear until brown on all sides.  Add the shallots and garlic, and stir into the oil.  Immediately add the wine, and boil for 1 minute.  Add the beef broth, Worcestershire sauce, and mustard.  Stir everything together, and bring to a boil.  Cover the top of the ingredients with the sprigs of fresh mint, and cover the pot.  Cook in the oven for 2 to 2 1/2 hours, until the meat is falling off the bone.  Simmer on the stove to thicken the sauce if desired.