Pomegranate-Merlot Braised Lamb Shanks

By á-2128

Need 4-5 hour prep and total cook time.

Ingredients

• 4.5 lb. Lamb shanks
• Kosher salt and freshly ground pepper, to taste
• 3 T vegetable oil
• 1 Lg. yellow onion, diced
• 1 T minced garlic
• 1 T tomato paste
• 1 teaspoon chopped fresh thyme
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon allspice
• 1 bayleaf
• 1 c Merlot wine
• 1 c Pomegranate juice
• 2 T honey
• 1 c chicken broth
• 6 carrots, peeled and halved lengthwise
• 1 teaspoon red wine vinegar
• 1 T chopped fresh flat-leaf parsley
• Cooked couscous for serving

Preparation

Step 1

Season lamb with salt and pepper. In large fry pan over medium-high heat, warm 2T oil. Working in batches, brown lamb on all sides, 7-8 mins/batch. Transfer to slow cooker

Warm 1T 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 minute. Add wine and pomegranate juice, simmer for 5 mins. 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; skim off excess fat. Set over high heat, boil until thickened, about 10 minutes. Stir in vinegar. Pour sauce over lamb. Sserve with couscous.