• Ingredients: 33
  • Serves: 6

Braised lamb shanks with garlic and rosemary with dry red wine, dijon mustard, kosher or coarse sea salt, freshly ground black pepper, lamb shanks, not trimmed of fat, large, firm head garlic , separated into cloves, each crushed and peeled, medium yellow onions, peeled and coarsely chopped, large carrot, peeled and cut in 1/4-inch slices, finely grated zest of 1 large lemon, coarsely chopped fresh rosemary leaves.

Ingredients

  • 1/2 cup dry red wine
  • 2 heaping tbsps. Dijon mustard
  • 2 tsps. kosher or coarse sea salt
  • 1 tsp. freshly ground black pepper
  • 5 to 6 lb. lamb shanks, not trimmed of fat
  • 1 large, firm head garlic , separated into cloves, each crushed and peeled
  • 2 medium yellow onions, peeled and coarsely chopped
  • 1 large carrot, peeled and cut in 1/4-inch slices
  • Finely grated zest of 1 large lemon
  • 2 heaping tbsps. coarsely chopped fresh rosemary leaves

For meat and vegetables

  • 2 3/4 lb. veal breast
  • 1 pound boneless veal shoulder, trimmed and cut into 2-inch pcs.
  • 2 1/2 quarts water
  • 6 fresh parsley sprigs
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 4 black peppercorns
  • 2 onions, halved
  • 4 carrots, quartered crosswise
  • 1 leek , halved lengthwise and cut crosswise into 1/2-inch pcs.
  • 2 tbsps. unsalted butter
  • 1/2 lb. mushrooms, quartered

For sauce

  • 3 tbsps. unsalted butter
  • 3 tbsps. all-purpose flour
  • 2 large egg yolks
  • 2 tbsps. crème fraîche
  • 1 1/2 tbsps. fresh lemon juice

For poaching marrow

  • Garnish: watercress sprigs

For Mornay sauce

  • Special equipment: an oval or wide round 5- to 6-qt heavy ovenproof pot; cheesecloth; kitchen string; an instant-read thermometer; 2 sealable plastic bags; an ovenproof platter
  • Accompaniments: boiled potatoes; haricots verts

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker.

    For this step you will need

  2. Step 2 Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks.
  3. Step 3 Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom.
  4. Step 4 Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed.

    For this step you will need

Note:

Nutrition information

Calories 892 Carbohydrates 11 g (4%)
Fat 56 g (87%) Protein 79 g (158%)
Saturated Fat 27 g (133%) Sodium 1,157 mg (48%)
Polyunsaturated Fat 2 g Fiber 2 g (8%)
Monounsaturated Fat 23 g Cholesterol 274 mg (91%)