👩🍳 Directions:
1️⃣ Preheat oven to 325°F (165°C).
2️⃣ Season lamb shanks generously with salt and black pepper.
3️⃣ Heat olive oil in a heavy casserole or Dutch oven over medium-high heat. Brown lamb shanks deeply on all sides, then remove and set aside.
4️⃣ In the same pot, add onion and garlic cloves. Sauté for 3–4 minutes until lightly golden.
5️⃣ Stir in tomato paste and cook for 1 minute to deepen flavor.
6️⃣ Deglaze with red wine, scraping up all the browned bits from the bottom.
7️⃣ Add stock, honey, pomegranate molasses, rosemary, bay leaf, and chili flakes. Return lamb shanks to the pot.
8️⃣ Cover and transfer to the oven. Braise for 2½–3 hours, turning once, until meat is fork-tender and pulling away from the bone.
9️⃣ Remove lid for the final 20 minutes to reduce and glaze the sauce.
🔟 Serve hot, spooning the rich pomegranate-honey sauce generously over the lamb.
✨ Chef Tips
• Serve with creamy mash, polenta, or couscous
• Add orange zest for a bright aromatic note
• The flavor deepens even more the next day
⏱ Prep Time: 20 minutes
🔥 Cook Time: 3 hours
⏰ Total Time: 3 hours 20 minutes
🍽 Servings: 4
🔥 Calories: ~620 kcal per serving
ADVERTISEMENT
