Preheat oven to 350
Heat dutch oven over high heat. Season lamb with salt & pepper. Add olive oil to dutch oven and sear lamb shanks until golden brown (about 5 min per side). Remove and set aside. Add another tbl olive oil to dutch oven if necessary and add carrots, celery, garlic & onions. Saute until golden brown and fragrant. Add mustard, red pepper flakes and cook for 1 minute. Add tomato paste and cook 1 minute
Lower heat to medium. Add wine to deglaze and cook until reduced by 1/4. Return lamb to pot followed by chicken stock, rosemary, thyme and tomatoes. Lamb should be 3/4 with liquid. Cover pot and transfer to oven. Cook about 2 hours or until lamb falls off bone.
Remove lamb from pot and let cool. Strain sauce and return strained sauce to dutch oven. Add whole grain mustard. Shred lamb and return to sauce. Heat through
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 15 (44%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 496.3mg||17 %|
|Potassium 299.6mg||8 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 6.2g|
|Protein 3.3g||5 %|
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Calories per serving: 34
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