BRAISED LAMB SHANKS IN POMEGRANATE SAUCE
2 tbsp virgin olive oil
4 lamb shanks
salt and pepper to taste
6 cloves of garlic
1 branch of rosemary
1 2/2 cups of pomegranate juice
Pomegranate seeds for garnish
Heat oven to 150 C (300 F)
In a heavy-bottomed pot with a tight fitting lid, heat the oil.
Season lamb shanks with salt and pepper; Brown lamb shanks on all sides and add the unpeeled cloves.
Cover and bake for an hour turning shanks from time to time to ensure even cooking.
After and hour add rosemary; If necessary add water to prevent burning.
Continue cooking for another 30 minutes or longer until the meat is thoroughly cooked.
Remove from oven add the pomegranate juice and stir well. Adjust seasoning.
Plate and garnish with pomegranate seeds.
Roasted potatoes and root vegetables are best with this dish.
A Cabernet Sauvignon form Australia, or Languedoc or Washington State or Napa Valley or Bordeaux-blend a meritage wine from Ontario or Okanagan Valley would be best for this extraordinarily tasty dish.
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