Lamb Shanks with Prunes & Pomegranate


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

3 Onions

2 Cloves of garlic

3 – 4 Carrots, peeled and diced

1tsp Cumin

1tsp Cinnamon

1tsp Ground coriander

2tsp Finely chopped fresh rosemary

300ml Chicken stock

3Tbs Pomegranate molasses

Handful of pitted prunes

Olive oil

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




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