Braised Lamb Shanks with Pomegranate
23 Apr 2014
I brought these lamb shanks last week thinking I would cook them around Easter–but we ended up spending the entire easter weekend with my husband’s family, which was fabulous! I didn’t have to worry about a thing {besides the church talk I have to give on Easter Sunday!} But since the lamb shanks had to be used by today, I decided to cook them up for no special reason or occasion… just a regular old tuesday evening {made a little less regular by this delicious dinner!} I know braised meats and pomegranates are often associated with winter time, so this recipe is a little “out of place” but to me, there is no better way to cook lamb shanks–than in a delicious, rich flavorful gravy, that makes the meat so tender it falls right off the bone! I loved the sweet pomegranate with the salty carrots and meat–and it also “dressed it up” adding some much-needed color with the thyme. So if you guys are thinking of making some lamb before it goes out for the Easter season for no special reason at all, or even for a nice, sunday dinner–you guys should give this recipe a go! You will love it.
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