2 tablespoons olive oil
4 to 6 lamb shanks, about 6 pounds
1 cup Pinot Noir or Burgundy, or other dry red wine
3 tablespoons grainy Dijon mustard
1 teaspoon balsamic vinegar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 heaping tablespoon fresh chopped rosemary, or about 1 1/2 teaspoon dried rosemary
1 tablespoon chopped parsley, or 1 teaspoon dried parsley flakes
4 large cloves garlic, finely minced
16 ounces sliced mushrooms
1 large carrot, diced
12 to 16 ounces small white onions, peeled, or 2 medium onions, cut in wedges