Braised Lamb Shanks

Ingredients

6 veal shanks, French cut

2 tblsp za’atar

sea salt

freshly ground black pepper

olive oil

1 medium brown onion, peeled and chopped

1 clove garlic, peeled and finely chopped

18 baby carrots, peeled and trimmed

½ tsp dried chilli flakes

½ cup red wine

4 cups beef stock

½ cup pomegranate juice (about 2 pomegranates)

2 tblsp shredded preserved lemon rind

1/3 cup roughly chopped coriander leaves

Method

Preheat oven to 160 C.

Sprinkle the shanks with the za’atar and season to taste.  Brown the shanks with a little oil in a frying pan, then place in large heavy based casserole dish.  Into the same frying pan, add garlic, onions and carrots and cook until the onion is just getting soft.  Next, add wine and simmer for 3-4 minutes or until reduced by half.  When it has, add stock, pomegranate juice and preserved lemon and bring to the boil.  Pour over the shanks.

Cover the casserole dish (use foil if it doesn’t have a lid) and cook for 2 ½ to 3 hours.  Meat should be falling off the bone.

Serve with natural yogurt and pomegranate and mint cous cous.

I found the best way to “juice” a pomegranate is to remove all the seeds, place in a freezer bag and press with a rolling pin.  Then push them through a strainer with a large spoon.