This is one of those slow cooking recipes that make the dish so worthwhile. Who would have ever imaged prunes and pomegranates with lamb. Believe me when I say you’ll lick your fingers clean!!!
6 Lamb Shanks
2 Cloves of garlic
3 – 4 Carrots, peeled and diced
1tsp Ground coriander
2tsp Finely chopped fresh rosemary
300ml Chicken stock
3Tbs Pomegranate molasses
Handful of pitted prunes
Salt & pepper to taste
In a large pot or casserole, heat the oil. Place the shanks evenly in the pot. Fry till brown and turn. Remove and set aside.
Turn the heat down, to medium. Place the chopped onions and grated garlic with the carrots in the pot. Let it fry till the shine disappears. Add the following; cumin, cinnamon, coriander, rosemary, salt and pepper. Stir.
Add the shanks (and the juice from the meat), prunes, chicken stock, and the pomegranate molasses. Bring to boil. Once its boiling, remove from the stove and place parchment paper over the lamb. Don’t worry about the amount of liquid there is, if you throw too much the gravy will become runny.
Place the lid on and put into a 180° oven for about 3 hours. Check your food every half hour and if necessary top up with a little water. Turn the meat over to cook evenly.
You will know its ready when the meat pulls away from the bone.
Serve with buckwheat, rice or mash