MERLOT-POMEGRANATE BRAISED LAMB SHANKS
Merlot-Pomegranate Braised Lamb Shanks
- Cooking Time: 2-3 hours
- Servings: 2
- Preparation Time: 15 minutes
- 2 lamb shanks
- 1 cup Merlot
- 1 cup pomegranate juice
- 3 cloves of garlic, diced
- 1 shallot, diced
- salt and pepper
Rinse and dry the shanks.
Rub them with plenty of oregano, rosemary, salt and pepper.
Heat some olive oil in a dutch oven and brown them well.
Remove them from the pot and add the shallots and garlic.
Saute them till soft then add the wine, scrap up the fond, reduce the heat and let it simmer till it doesn't smell boozy.
Add a pinch of salt, the juice and the lamb.
Cover it and let it cook for 2-3 hours, till the lamb is very tender.
Remove the meat, turn up the heat and let the liquid reduce for a bit.
Serve with the sauce.