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Pomegranate-Merlot Braised Lamb Shanks

This recipe came to us via a customer.  So glad she sent it on to us!



Ready In:

4hrs 45min


About this Recipe

Sweet and tart flavor for this lamb recipe. A bit more of a Mediterranean flavor, with the added spices


  • 4 1/2 lb lamb shanks
  • salt and pepper to taste
  • 3 T oil
  • 1 large yellow onion, diced
  • 1T minced garlic
  • 1T tomato paste
  • 1t each chopped fresh thyme, ground cinnamon and cumin
  • 1/2 t allspice
  • 1 bay leaf
  • 1 C each Merlot and pomegranate juice
  • 2T honey
  • 1 C chicken broth
  • 6 carrots, peeled and halved lenghwise
  • 1 t red wine vinegar
  • 1 T chopped fresh flat-leaf parsley
  • 1/3 C pomegranate seeds ( we did not have these)

Cooked couscous, quinoa or calirice for serving

  • Season lamb with salt and pepper.  In a large fry pan over medium-high heat, warm 2 T oil.  Working in 2-3 batches, brown lamb on all sides, 7-8 min per batch.  Transfer to slow cooker.
  • Warm 1 T oil in pan.  Add onion; cook, stirring occasionally, until tender, 7-8 minutes.  Add garlic, tomato paste, thyme, cinnamon cumin, allspice and bay leaf; cook, stirring constantly, for 1 minute.  Add wine and pomegranate juice; simmer for 5 minutes.  Add honey, broth, salt and pepper.  Pour into slow cooker.
  • Cover; cook on high for 3 hours.  Add carrots; cook until lamb is tender, about 1 hour more.  Transfer lamb and carrots to large platter.  Pour sauce into saucepan; skim off excess fat.  Set over high heat; boil until thickened, about 10 minutes.  Stir in vinegar.  Pour sauce over lamb.  Sprinkle with parsley and pomegranate seeds.  Serve with one of the sides.