Pomegranate and Rosemary Braised Lamb Shanks
The long, slow cooking method for this recipe creates very tender lamb that falls off the bone an
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Oven
Ingredients
- 3 pounds lamb shanks
- 2 tablespoons finely chopped fresh rosemary
- 2 teaspoons 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 tablespoons extra virgin olive oil
- 2 cups chicken stock
- ¾ cups pomegranate juice
- ½ cups chopped parsley
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