Pomegranate-Merlot Braised Lamb Shanks

By khojnicki

Ingredients

• 4 1/2 lb lamb shanks
• Kosher salt and freshly ground black pepper
• 3 tbsp vegetable oil
• 1 large onion, diced
• 1 tbsp each minced garlic and tomato paste
• 1 tsp each chopped fresh thyme, ground cinnamon and cumin
• 1/2 tsp allspice
• 1 bay leaf
• 1 c each merlot and pomegranate juice
• 2 tbsp honey
• 1 c chicken broth
• 6 carrots, peeled and halved lengthwise
• 1 tsp red wine vinegar
• 1 tbsp chopped fresh flat-leaf parsley
• 1/3 c pomegranate seeds
• Cooked couscous for serving

Preparation

Step 1

Season lamb with salt and pepper. In large dutch oven, over medium-high heat, warm 2 tbsp oil. Working in batches, brown lamb on all sides. Transfer to a slow cooker.

Warm 1 tbsp oil in pan. Add onion; cook, stirring occasionally, until tender, 7-8 mins. Add garlic, tomato paste, thyme, cinnamon, cumin, allspice and bay leaf; cook, stirring constantly for 1 min. Add wine and pomegranate juice; simmer for 5 mins. Add honey, broth, salt and pepper. Pour into the slow cooker.

Cover; cook on high for 3 hrs. Add carrots; cook until lamb is tender, 1 hr more. Transfer lamb and carrots to large platter. Pour sauce into saucepan; skim off excess fat. Set over high heat; boil until thickened, about 10 mins. Stir in vinegar. Pour sauce over lamb. Sprinkle with parsley and pomegranate seeds. Serve with couscous.