Braised Lamb Shanks with Garlic and Rosemary

Name: Braised Lamb Shanks with Garlic and Rosemary
Ingredients: 1/2 cup dry red wine; 2 heaping tablespoons Dijon mustard; 2 teaspoons kosher or coarse sea salt; 1 teaspoon freshly ground black pepper; 5 to 6 pounds lamb shanks, not trimmed of fat; 1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Note); 2 medium yellow onions, peeled and coarsely chopped; 1 large carrot, peeled and cut in 1/4-inch slices; Finely grated zest of 1 large lemon; 2 heaping tablespoons coarsely chopped fresh rosemary leaves