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Fall-Apart Lamb Shanks Braised with Mustard and Mint

[Photograph: Kerry Saretsky]

Tender lamb, on the bone, braised in a super savory sauce until it just falls apart. The whole grain mustard adds a gently sweet spice, and the fresh mint adds such a surprising depth and lift of flavor that, of course, pairs so perfectly with ham. I made this as our Sunday night roast for Mr. English this week and he didn't even look up until his plate was wiped clean with a slice of Poilâne bread. Seriously recommended for domestic bliss.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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