Pomegranate and Rosemary Braised Lamb Shanks | Nourishing Meals®
The long, slow cooking method for this recipe creates very tender lamb that falls off the bone an
Ingredients
- 3 pound lamb shanks
- 2 tablespoon finely chopped fresh rosemary
- 2 teaspoon sea salt
- 2 large leeks cut into rounds
- 3 large carrots cut into 3-inch pieces
- 4 celery stalks cut into 3-inch pieces
- 2 tablespoon extra virgin olive oil
- 2 cups chicken stock
- ¾ cup pomegranate juice
- ½ cup chopped parsley
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