Pulled Lamb Sandwich with Pomegranate Port Wine Sauce on a Toasted Brioche Bun | Aussie Beef & Lamb

Ingredients

• Steak Seasoning
• Kosher Salt
• 6 Australian Lamb Shanks
• ¼ cup flour
• 2 tablespoons olive oil separated
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 bay leaves
• 2 springs of rosemary
• 2 springs of thyme
• 3 cloves of garlic minced
• 1 1/2 cups pomegranate juice (1 for braise and 1/2 for final sauce)
• About 1/2 bottle Pinot Noir
• 4 cups low sodium chicken stock
• 4 cups braising liquid
• 1 cup port
• 1/2 cup pomegranate juice
• 1 tablespoon butter
• 12-16 ounces pulled braised lamb shank (Recipe below)
• 2 brioche buns
• 1 tablespoon melted butter
• Pomegranate Port Wine reduction sauce (Recipe Below)
• 2 tablespoons fresh pomegranate arils
• 1 tablespoon fresh chopped mint