Directions
In a large, stockpot sear lamb on all sides till brown remove.
Add diced onions and garlic and sauté till translucent and fragrant. Add chopped mint and thyme, then deglaze with red wine add pomegranate juice, heat all the way through season with salt.
Add the lamb shanks back in and cooked till tender. Then reduce down the sauce to glaze.
Serve over pearl couscous.
Ingredients
4 lamb shanks
One head garlic
Two large onions
48 Ounces of pomegranate juice
1 bottle of red wine (750 ml)
Mint 2 bundles
Thyme 2 bundles
1 tbsp oil