Pomegranate Braised Lamb Shanks
Preparation time is 10minutes
Cook time is 5hours
Total time is 5hours 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 3tablespoons olive oil
- 4 lamb shanks
- 1 large onion, peeled and sliced
- 1 3/4 cups pomegranate juice
- 4 cloves garlic, peeled and minced
- 1/2 bunch rosemary, 5 sprigs
- 1teaspoons pomegranate molasses
- 3tablespoons balsamic vinegar
- 50grams pomegranate seeds (to serve)
Nutrition per serving
4150kJ / 995Cal
4150 Kilojoules or 995 Calories
48% of daily energy intake*
Protein
86.5grams
Fat
61.5grams
Carbs
23.6grams
Sugars
16.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Sweet pomegranate cuts through the richness of lamb shanks in this middle eastern inspired dish.
Method
Step 1 of 5
Pre-heat the oven to 120°C.
Step 2 of 5
Heat the oil in a large, oven-safe casserole dish and seal each shank on all sides, cooking for 4-5 minutes until browned. Place the shanks on a plate and add the onion to the pan. Cook for 5 minutes, add the garlic and rosemary and cook for 1 minute.
Step 3 of 5
Pour over the pomegranate juice and balsamic vinegar and bring to the boil. Place the lamb shanks back in the casserole dish and cover with a layer of foil and the casserole lid. Bake for 3.5 hours, remove the lid and cook uncovered for 30 minutes more.
Step 4 of 5
Remove the shanks from the sauce and cover with foil. Remove the rosemary from the sauce and place the casserole dish back on the hob. Leave to stand for 5 minutes and skim off some of the excess fat. Turn up the heat, add the pomegranate molasses and cook the liquid down until reduced and glossy, about 10 minutes.
Step 5 of 5
Serve the lamb shanks in the sauce with pomegranate seeds scattered on top.
Categories
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