Red Wine Pomegranate Braised Lamb Recipe

Braised Lamb

1. 1

   Sear the Lamb

   In a large Dutch oven, heat olive oil over medium-high heat. Season the lamb shanks with salt and black pepper. Sear the lamb on all sides until browned, approximately 8-10 minutes. Remove the lamb from the pot and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until they begin to soften. Add minced garlic and cook for another minute.

3. 3

   Add Liquids

   Pour in the red wine and pomegranate juice, scraping the bottom of the pot to deglaze. Bring to a simmer.

4. 4

   Braise the Lamb

   Return the seared lamb to the pot, add the rosemary, and cover. Reduce heat to low and let it braise for about 2 to 2.5 hours, or until the lamb is tender and falling off the bone.

5. 5

   Serve

   Remove the lamb from the pot and let it rest for a few minutes. Serve with creamy garlic mashed potatoes and haricot verts.