Description
Tender lamb shanks braised in a rich pomegranate juice sauce.
Ingredients
Scale
- 4 lamb shanks
- 2 cups pomegranate juice
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 bay leaf
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a large pot over medium heat.
- Brown the lamb shanks on all sides.
- Add onion and garlic, sauté until softened.
- Pour in pomegranate juice and beef broth.
- Add salt, pepper, thyme, and bay leaf.
- Bring to a boil, then cover and transfer to the oven.
- Braise for 2 to 3 hours until the lamb is tender.
- Remove from oven and let rest before serving.
Notes
- Serve with mashed potatoes or rice.
- Garnish with pomegranate seeds for added flavor.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 shank
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- 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, Middle Eastern Cuisine