Holiday Menu Solved: Momma Chef’s Oh-So Easy Pomegranate Braised Lamb Shanks
Serves: 4
  • 3 lamb shanks (about 4 pounds)
  • 2 cups pomegranate juice
  • ¼ cup honey
  • 1 tablespoon chopped rosemary
  • 1 tsp salt
  • 3 chopped garlic cloves
  1. Preheat oven to 300 degrees.
  2. Mix pomegranate juice, honey, salt, chopped rosemary and garlic in a large Ziploc bag. Add the lamb shanks to bag and, if possible, let it marinate several hours in the refrigerator.
  3. This recipe can be made in a slow cooker or Dutch oven.
  4. If making in the oven, pour all ingredients in a Dutch oven add ½ cup water and bake for 3 hours at 300 degrees.
  5. If making in a slow cooker, pour all ingredients in the slow cooker add ½ cup water and cook on high for 6 hours. Serves 4.
  1. Lamb shanks are wrapped in many layers of plastic, make sure to remove all layers before cooking.
  2. This dish is best served over a bed of mashed potatoes and sautéed spinach.
  3. Before serving, drizzle with fresh or frozen pomegranate seeds.
Recipe by Momma Chef at