SPICED POMEGRANATE LAMB SHANKS
Prep time 15 mins Cooking time 2 hours 30 mins Serves 4
Olive oil 1.2-1.4kg lamb shanks 2 medium onions, sliced 6 large garlic clives, halved 1 tsp ground cinnamon
1/ tsp cumin 22tbsp brown sugar
50g tomato paste 1 cup non-alcoholic red wine
1/ cup pomegranate molasses 2 2 cups chicken stock Pomegranate arils, steamed green beans and couscous, to serve
Preheat the oven to 160°C. Heat 1 tbsp oil in a frying pan and sear lamb shanks all over until golden brown. Place in an oven-proof casserole in a single layer and season with salt and pepper. Wipe the pan with paper towel, add a little oil and add onion and garlic. Saute until onion is soft. Add all the spices and sugar. Stir until fragrant and spoon it around the shanks. In the same pan, add tomato paste, non-alcoholic red wine and molasses, mix and pour over the shanks with the stock. Season, cover with aluminium foil and cook in the oven for about 2½ hours or until tender. Scatter with pomegranate seeds, serve with green beans and couscous.