Lather the lamb shanks in oil then season with mustard, sea salt and black pepper. Place in the fridge and let it sit for 1 hour.
Using Cowboy Charcoal and Cowboy Pit Wood, create a medium-high temperature fire.
Set up your dutch oven over fire, and preheat until nice and hot. Add butter into dutch oven and let it melt. Add seasoned lamb shanks and sear the outside thoroughly (about 2-3 minutes). Once seared, pull out of dutch oven and set aside.
Add garlic to dutch oven and let it brown (about 1 minute). Once browned, carefully add the rest of the braising ingredients. Place the lamb shanks back into the dutch oven and close. Simmer over a medium-high fire for about 3 hours or until the meat almost falls off the bone (between 2.5 to 3 hours).
Once lamb is done, pull out cast iron and top with braising juice. Garnish with chopped parsley and enjoy!
