Description
Tender lamb shanks cooked in a rich pomegranate juice sauce.
Ingredients
Scale
- 4 lamb shanks
- 2 cups pomegranate juice
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 bay leaf
- 2 cups beef broth
Instructions
- Preheat your oven to 325°F (163°C).
- Heat olive oil in a large oven-safe pot over medium heat.
- Season lamb shanks with salt and black pepper.
- Brown the lamb shanks on all sides in the pot.
- Add chopped onion and minced garlic, cooking until fragrant.
- Pour in pomegranate juice and beef broth.
- Add rosemary, thyme, and bay leaf.
- Bring to a simmer.
- Cover the pot and transfer it to the oven.
- Braise for 2.5 to 3 hours until the lamb is tender.
Notes
- Serve with mashed potatoes or rice.
- You can garnish with pomegranate seeds.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 shank
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Braised Lamb Shanks, Pomegranate Juice