Easter menu solved: Pomegranate Braised Lamb Shanks

Our family, like most, have tried-and-true holiday traditions that we follow and cherish each year. But I also try to come up with something new for many holidays that I hope will turn into time-honored traditions. This year, I created a perfect dish for both Easter and Passover: Pomegranate Braised Lamb Shanks. The pomegranate juice adds a bit of sweetness that brings out the delectable flavor of the lamb. And with this beautiful presentation, no one will believe that it took just five minutes to create. Your family and holiday guests will be so impressed with this easy and delicious recipe!


3 lamb shanks (about 4 pounds)

2 cups pomegranate juice

¼ cup honey

1 tablespoon chopped rosemary

1 tsp salt

3 chopped garlic cloves


Preheat oven to 300 degrees. Mix pomegranate juice, honey, salt, chopped rosemary and garlic in a large Ziploc bag. Add the lamb shanks to bag and, if possible, let it marinate several hours in the refrigerator. Pour all ingredients into a Dutch oven add ½ cup water. Bake for three hours at 300 degrees. If making in a slow cooker, pour all ingredients into the slow cooker add ½ cup water. Cook on high for six hours. Serves four.

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