Braised Lambshanks with Garlic and Rosemary

There is just something I love about fresh flowers in the house. I would have them everyday if I could. This is a bouquet for my desk that my daughter and family, and son and family sent. Thanks guys, I love the flowers and the basket of treats:) The cookies are KILLIN ME!!! You should see the flowers in the dining room! It makes birthdays a little easier eh?

Lots going on in the shop today! I finally got the Epilepsy quilt top finished. Will be pondering the quilting next:) I got all of my quilt tops in waiting organized...(MY UFO's). And I was happy to have Walt in the shop today hanging a stencil pole for me (I need more shower hooks) and re-balancing Greta Gammil too! (I saw that he was eager so I made a list) I SO appreciate it when he comes in to help! Theres just STUFF I cannot do? I don't think I'm mechanically inclined at all.. I cant figure out how things work you know? Like putting things together mechanically... escapes me? I wish I had his help at least once a week for a couple months... Hanging things, duct taping things... All I have to do is put on good smells in the kitchen.. Good tunes on the Puter!(his good tunes, & Ronda's too!PF...grunt) so before I go load my kids up to quilt, I'll share the recipe, it was delicious! and a few pics.... These are my camp kids dressed in Laurel Burch this year:) The back also is LB, her famous heartfelt script..so fitting for these kids. And the safe zone for stencils! Woohoo!
Ahhh and Dinner! (CrockPot)

Braised Lamb shanks with Garlic and Rosemary

If you love garlic, you will love this dish!

1/2 cup dry red wine ( well u knew that didnt ya?)

2 TBLSP Dijon Mustard

2Ttsp Kosher salt

1 Tsp ground pepper

5 to 6 lbs lamb shanks

15 cloves garlic, (=1 head peeled & crushed)

(omg im making myself sick on these cookies! oh, scuse me)

2 medium onions chopped ( I like the sweet maui's)

1 lrg carrot cut 1/4"slices

zest of 1 lrg lemon

2 TBLSP fresh rosemary coarsely chopped

(optional) Mint Jelly ( Walt loves this with lamb)

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In a small bowl mix together wine, mustard, salt, pepper and place in slow cooker pot. Layer shanks on top. Scatter remaining ingredients over the shanks. Cover and cook on high 4 hours. Reposition shanks with tongs, and switch to LOW setting for 4 more hours.

*note the original recipe called for 6/6 hours, I felt it wasn't needed, and I was correct.

Skim the fat from the juices and serve over the shanks on a platter.

* I made red mashed potatoes and the juice was most delicious on them.

Think the cookies will kill the garlic breath?

Night all!