Pomegranate-Merlot Braised Lamb Shanks

A rich, hearty lamb dish from the kitchens of Williams Sonoma

• Ready In: 5 hrs
• Serves: 6

Ingredients

• 4 1⁄2 lbs lamb shanks
•  kosher salt
•  fresh ground pepper, to taste
• 3  tablespoons  vegetable oil
• 1  large yellow onion, sliced
• 1  tablespoon  minced garlic
• 1  tablespoon tomato paste
• 1  teaspoon  chopped fresh thyme
• 1  teaspoon ground cinnamon
• 1  teaspoon cumin
• 1⁄2 teaspoon allspice
• 1  bay leaf
• 1  cup  merlot
• 1  cup pomegranate juice
• 2  tablespoons honey
• 1  cup chicken broth
• 6  carrots, peeled and halved lengthwise
• 1  teaspoon red wine vinegar
• 1  tablespoon  chopped fresh flat leaf parsley
• 1⁄3 cup pomegranate seeds
•  cooked couscous, per package instructions

Directions

1. Season lamb with Salt and pepper. In large fry pan over medium-high heat, warm 2 Tbs oil. Working in 2 batches, brown lamb on all sides, 7-8 minutes per batch. Transfer to slow cooker.
2. Warm 1 Tbs oil in pan. Add onion; cook, stirring occasionally, until tender, 7-8 minutes. Add garlic, tomato paste, thyme, cinnamon, cumin, allspice, and bay leaf. Cook, stirring constantly, for 1 minute.
3. Add wine and pomegranate juice; simmer for 5 minutes.
4. Add honey, broth, salt, and pepper. Pour into slow cooker.
5. Cover; cook on high for 3 hours. Add carrots; cook until lamb is tender, about 1 hour more. Transfer lamb and carrots to large platter. Pour sauce into saucepan; skill off excess fat.
6. Set sauce over high heat; boil until thickened, about 10 minutes. Stir in vinegar. Pour sauce over lamb. Sprinkle with parsley and pomegranate seeds. Serve with couscous.