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Pomegranate-Merlot Lamb
source Wm Sonoma catalog
Adjust cooking time and other ingredients when using 1 shank per person.... serve with polenta or couscous. This is not only delicious, but beautiful on serving platter.

Required Ingredients

4 ½PoundLamb Shanks
3 Tablespoonvegetable oil
1 large yellow onion diced
1 Tablespoonminced garlic
1 Tablespoontomato p0aste
1 Teaspooneach chopped fresh thyme, ground cinnamon and cumin
½Teaspoonallspice
1 bayleaf
1 Cupmerlot
1 Cuppomegranate juice
2 Tablespoonhoney
1 Cupchicken broth
6 carrots peeled and sliced lengthwise (more smaller carrots better)
1 Teaspoonred wine vinegar
1 Tablespoonchopped fresh flat-leafed parsley
½Cupfresh pomegranate seeds

Preparation Instructions

  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 min per batch. Set aside in slow cooker.
  2. Add oil to the frying pan and cook onion, stiffing occasionally until tender. 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 to taste. Pour into slow cooker.
  3. Cover and cook on high for 3 hours. Add carrots; cook until lamb is tender, about and hour more. Transfer lamb and carrots to large platter. Pour sauce in to a saucepan, skim off excess fat. Set over high heat and boil until thickened, 10 min or more. Add vinegar and pour sauce over lamb. Sprinkle with parsley and pomegranate seeds.