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 carrots, diced
- 2 sprigs rosemary
- 2 sprigs thyme
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Season lamb shanks with salt and pepper.
- In a large ovenproof pot, heat olive oil over medium heat.
- Sear the lamb shanks on all sides until browned.
- Remove the shanks and set aside.
- Add onion, garlic, and carrots to the pot; sauté until softened.
- Return the shanks to the pot.
- Add pomegranate juice, rosemary, and thyme.
- Bring to a simmer.
- Cover and transfer to the oven.
- Braise for 2 to 2.5 hours, until tender.
Notes
- Serve with mashed potatoes or rice.
- Garnish with pomegranate seeds for a fresh touch.
Nutrition
- Serving Size: 1 shank
- Calories: 450
- Sugar: 10g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg
Keywords: Braised Lamb Shanks, Pomegranate Juice, Lamb Recipes