1 tbs. olive oil
4 lamb shanks
1 large onion (finely chopped)
1 large carrot (finely chopped)
2 celery sticks (finely chopped)
4 garlic cloves (crushed)
4-5 thyme sprigs
1 chicken stock pot
500ml pomegranate juice
450g carrots (trimmed)
300g frozen peas
handful mint leaves
3 tbs. pomegranate seeds (optional)
Preheat the oven to 160°C. Heat the oil in a large casserole dish over a medium-high heat, add the lamb shanks and brown all over, turning with tongs. Once browned, remove the shanks to a plate and set aside.
Add the chopped onion, carrot, celery, garlic and a pinch of salt to the pan and fry for 4-5 mins until softened. Return the lamb to the pan, add the thyme, stock pot and pomegranate juice. Season to taste and bring to the boil, then cover, transfer to the oven and cook for 2 hrs.
Remove from the oven, turning the shanks over in the liquid so they cook evenly, and add the carrots. Return to the oven for a further 1 hr 30 mins or until the shanks are tender and the carrots are cooked through.
Transfer the shanks and carrots to a plate and discard the thyme sprigs. Set the casserole over a high heat on the hob and simmer for 10 mins or until the sauce has slightly thickened and reduced.
Stir in the peas, then return the shanks and carrots to the casserole. Allow to simmer for 3-4 mins until the peas are cooked and the everything is heated through. To serve, garnish with the fresh mint and pomegranate seeds (if using).
Cooks in: 4 Hours
Pairs well with Survivor Cabernet Sauvignon.