INGREDIENTS
3 tbsp
dijon mustard
1 tsp
balsamic vinegar
1 1/2 tsp
salt
1/2 tsp
black pepper
1 tbsp
fresh rosemary
1 tbsp
fresh parsley
4 cloves
garlic
1 cup
dry red wine
2 tbsp
olive oil
6 lb
lamb shanks
2 media
onions
16 oz
fresh mushrooms
1 large
carrot