Recipe for Lamb Shanks in Dijon Mustard Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
8 x French-cut lamb shanks, (ask the butcher to do it for you)
2 med onions, roughly cut
3 stk celery, roughly cut (3 to 4)
2 x leeks, roughly cut
4 med carrots, roughly cut (4 to 5)
1 lt or so chicken stock
250 ml cream, (optional)
1 tbl Dijon mustard
1 x egg yolk
Instructions:
Instructions: Stir fry onions, celery, carrot and leek pieces in the oil over medium heat for 4 or 5 minutes.

Add the litre of chicken stock and lamb shanks. Add more chicken stock if shanks are not covered.

Bring to the boil and simmer very very slowly for around 3 hours (or until cooked).

Leave to cool in stock and refrigerate. This is best done the day before needed.

Next day, remove solidified fat from top of the mixture then gently re-heat.

Drain shanks and vegetables (keeping warm), and pour the liquid into a wide pan.

Bring to the boil, add Dijon-style mustard and reduce by two-thirds. It should be a syrupy sauce.

Remove from heat and whisk in cream and egg yolk. (Do not re-boil once egg is added, it will curdle).

Serve shanks on creamy mash potato with vegetables of your choice, and cover in mustard sauce. Sprinkle with chopped parsley.

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