Pomegranate Lamb Shank

Pomegranate Lamb Shank

By Lily’s Cooking & Home Published: October 10, 2019

Fall off the bone tender and Juicy Lamb Shank

Ingredients

• 2 piece Lamb Shanks
• 16 fl. oz Pomegranate Juice
• 6 cups water
• 2 table spoons beef base
• 1 small bag Pearl Onions pealed
• 1 table spoon Harissa Spice
• 1 table spoon Coriander spice
• 1 table spoon cumin
• 1 table spoons smoked paprika
• 1 1/2 table spoons Salt
• 1 tea spoon black pepper
• 2 cups couscous cooked
• 2 table spoons butter for the couscous

Instructions

1. In a bowl mix all the seasoning listed in the ingredients. Season each lamb shank on both sides. In a dutch oven ( if you don't have a dutch oven you might have to cook on skillet and than transfer to a deep baking pan such as lasagna pan) Saute' Lamb shanks with a little bit of oil just until browned on each side.
   
2. mix water with couple table spoons of beef base. Pour pomegranate juice over the lamb shank. Also pour in water mixed with beef base. Add pealed pearl onions.
   
3. If there is any of the mixed seasoning left add to the pot. Also add one tea spoon of salt. The liquid should be covering most of the shank. Cover with a oven proof lid or foil. Bake in the oven at 300 for 4 hours. cook couscous according to the package. I cooked two cups of couscous, three cups of water, two table spoons of butter and seasoned it with salt in an instant part on rice selection.
   
4. How to serve this dish. Take a Large platter place your cooked couscous that has been seasoned and buttered place on the bottom of the platter. Remove Lamb shank from the pot transfer on top of couscous. Take about half of a cup of the juices from the pot and pour over the top . Garnish with pomegranate seeds on top. (Pomegranate seeds actually add a nice crunch to the dish) you can add some cilantro leafs for color as well. This Meal will feed about 6 people.
   

• Cuisine: Mediterrarean