Braised Lamb Shanks with Pom Molasses

Nguyên liệu

Braised Lamb Shanks With Pomegranate Molasses

Marinade:

4 lamb shanks

3 cloves garlic cut into slivers

kosher salt

black pepper

2 T pomegranate molasses

2 T evoo

3 branches fresh thyme

Quartet spices:

1 t allspice berries

1 t whole cloves

1 t freshly grated nutmeg

1 t cinnamon

Braised Lamb Shanks:

brown and braise

2 T olive oil

1 c 2003 Bourassa Vineyards, Raspody3 Syrah

1 c pomegranate juice

1 onion thinly sliced

2 garlic cloves whole

1 bay leaf

*Use lots of fresh pomegranate juice and lots of lamb spices. Use more thyme and a

little rosemary.

Quartet spices: grind in a spice grinder and mis well together.

Sprinkle shanks with s & p. Mix pom molasses, eve, and any remaining garlic in a bowl

and massage to coat the shanks evenly. Place in plastic bag with thyme and seal well.

Place in fridge overnight and turn frequently so liquid is evenly distributed.