Recipe of the week
- 2 tablespoons olive oil
- 4 lamb shanks (about 3 pounds)
- ground black pepper
- kosher salt
- 2 shallots (medium, minced, about 3 tablespoons)
- 4 cloves garlic (minced, about 4 teaspoons)
- 1 cup dry white wine
- 2 cups chicken broth (low-sodium canned or homemade)
- 2 tablespoons worcestershire sauce
- 2 tablespoons whole grain mustard
- 1 bunch fresh mint (left on the stem, divided)
Published November 19, 2018
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