In a gallon-sized zip-top bag, mix the pomegranate juice, honey, rosemary, salt and garlic. Add the lamb shanks to the bag, and, if possible, let them marinate for at least 2 hours in the refrigerator.
Preheat the oven to 300°F.
In a Dutch oven, place the lamb shanks with their marinade, and add 1⁄2 cup (120 ml) of water.
Cover the pot, and bake for 3 hours.
You can also make this in a slow cooker: Place the lamb shanks with their marinade in a slow cooker, and add in 1⁄2 cup of water. Cover, and cook on low for 6 hours or on high for 3 hours.
Tips:
Lamb shanks are wrapped in many layers of plastic, make sure to remove all layers before cooking.
This dish is best served over a bed of mashed potatoes and sautéed spinach.
Before serving, drizzle with fresh or frozen pomegranate seeds.
Recipe by Momma Chef at https://mommachef.com/easter-passover-menu-solved-momma-chefs-oh-easy-pomegranate-braised-lamb-shanks/