Pomegranate-Merlot Braised Lamb Shanks

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READY IN: 5hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Add wine and pomegranate juice; simmer for 5 minutes.
  • Add honey, broth, salt, and pepper. Pour into slow cooker.
  • 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.
  • 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.
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