Slow-Roasted Lamb Shanks

Preheat the oven to 450 degrees.Combine the first 4 ingredients in a mini food processor. Add 1 1/2 teaspoons butter; beat until finely ground. Sprinkle the lamb evenly with salt and pepper; sprinkle with the herb mixture. Place the lamb in a single layer in a large heatproof skillet; roast at 450 ° C for 30 minutes, turning after 20 minutes.Reduce the heat to 225 degrees (do not remove the lamb).Cover the lamb with foil. Bake for another 2 1/2 hours or until the lamb is tender. Remove the lamb from the pan; keep warm. Place a zippered plastic bag in a 2-cup glass bowl. Put the filling in a bag; let stand for 10 minutes (the fat will rise to the top). Close the bag and carefully cut off the bottom 1 corner of the bag. Pour 1/2 cup of the filling into a bowl, stopping just before the fat layer opens; drain the fat. Return the filling and wine to the skillet over medium-high heat; bring to a boil, scraping off the pan to avoid browning the pieces. Cook until reduced to 1/2 cup (about 8 minutes). Remove 2 tablespoons of the wine mixture from the pan; add the flour. Return the flour mixture to the pan; cook for 2 minutes or until slightly thickened. Remove from heat; keep warm.Preheat the broiler.Combine the mustard and 1 1/2 teaspoons of oil in a small bowl; brush the lamb evenly. Place the mushrooms in a food processor; chop until finely ground. Combine the chopped mushrooms and panko in a shallow bowl. Mix the panko mixture with the remaining 2 tablespoons of oil. Spread the panko mixture evenly over the lamb. Place the lamb on a baking sheet greased with cooking spray. Bake for 4 minutes or until golden brown, turning in 2 minutes. Serve with the sauce.