Roux
Tender lamb shanks braised in pomegranate jus, served with mint and pomegranate seeds for a holiday showstopper. Easy to make, impressively delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.roux.app.
Cooking tools:
- Dutch oven
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pot
- Spoon
- Mixing bowl
Ingredients
- 4-6 lamb shanks (each shank comfortably feeds one)
- 2 tsp salt
- 4 large shallots thinly sliced
- 4 cloves of crushed garlic
- 2 sprigs of rosemary
- 3-4 springs of thyme
- 1/2 cup pomegranate molasses
- 5 cups beef stock
- 1/2 tsp of salt
- enough water to cover
- seeds of one pomegranate
- bunch of mint leaves picked
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