Dijon Lamb Shank

Recipe

Serves 4 (based on medium size leg)

Ingredients:

1 Lamb Shank

About 3-4 Tbsp Ghee Butter (replace with regular butter)

3 Tbsp of Olive Oil

3 Tbsp of Dijon Mustard

About 6-10 garlic cloves, whole

1 1/2 Lemons

1 Orange

3 generous cups of dry white wine

Rosemary sprigs

Sage Sprigs

Sea Salt and Pepper

Instructions:

Preheat oven to 400
Was your lamb, pat dry and place in a baking pan
Make incisions in your meat. Silver the garlic and place deep in the incisions.
Salt and pepper your meat, then add Ghee butter in the incisions. Be generous
In a small bowl, combine half a lemon juice, 1/4 of an orange juice, salt and pepper, olive oil and dijon. Mix well until thickness is formed. Rub all over the lamb, underneath, making sure it is evenly coated. Add more salt and pepper.
Add herbs on top. Cut in half the remaining garlic and lather in the pan. Cut the orange and lemon and squeeze the juices out, lathering the pan.
Cook at 400 for 1 hour. After an hour, add 2 very generous cups of wine, and reduce heat to 350 for another hour (careful do not throw liquid on top of the meat, it will remove the Dijon that has nicely crisped up.)
After 1 hour, turn heat off and add the remaining wine. Let it sit in the oven for another 15-20 minutes.