Lamb Shanks with Mint

Estimated time: 3.5 hours.

What you need:

• Lamb Shanks (4, make sure it all can fit in your pot)
• Red onion (1)
• Carrots (same portion as the red onion)
• Minced Garlic (1 tablespoon)
• Olive oil
• Salt (to taste)
• Cracked black pepper (to taste)
• Coriander (1 tablespoon)
• Mustard powder (1 tablespoon)
• Worcestershire sauce (1 tablespoon)
• White wine (1 cup)
• Fresh mint, chiffonade (one cup, or 10-15 leaves)

Get to it:

• Dice the red onion in medium to large chunks. (It will cook for 3 hours, so if you go small it will dissolve very fast.)
• Dice the carrots. Carrot portion should be the same size as the onion portion.
• On a cast iron pot (oval works best for shanks), coat bottom with olive oil. Turn on low heat (2 on electrical).
• Drop the onions, carrots, and garlic. Cover the pot completely.
• Season the shanks while the vegetables warm up. Coat all sides with the seasoning.
• Add shanks to the pot, on top of the vegetables. Close tight. Cook for 60 minutes on very low.
• After first hour, add the wine and the Worcestershire sauce. Turn the shanks, making sure both sides cook evenly. Close lid, cook for another 60 minutes.
• After 2 hours, reduce heat to minimum (1 or "low" in electrical). Close lid and cook for another 60 minutes.
• After 3 hours, add the mint and mix. Turn heat off and leave the pot on the same spot for another 30 minutes, closed. Then enjoy it!