Description
A savory dish featuring tender lamb shanks cooked in pomegranate juice.
Ingredients
Scale
- 4 lamb shanks
- 2 cups pomegranate juice
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Season lamb shanks with salt and pepper.
- Heat olive oil in a large oven-safe pot over medium heat.
- Brown the lamb shanks on all sides.
- Add onion and garlic, sauté until softened.
- Pour in pomegranate juice and add herbs.
- Bring to a boil, then cover and transfer to the oven.
- Braise for 2 hours or until lamb is tender.
- Serve with the sauce from the pot.
Notes
- Pair with mashed potatoes or rice.
- Leftovers can be refrigerated for up to 3 days.
- Garnish with pomegranate seeds for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 shank
- Calories: 450
- Sugar: 10g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Braised Lamb Shanks, Pomegranate Juice, Lamb Recipe