They're braised to perfection in a fragrant mix of spices with pomegranate molasses and juice, adding a hint of sweetness and tang.
Serve over a bed of fluffy couscous, with creamy mashed potatoes, or fragrant steamed rice. Garnish with fresh pomegranate seeds and herbs for an extra touch of brightness and flavour. Feel free to add other vegetables such as baby potatoes, parsnips, or celery to the slow cooker for added flavour and nutrition. : You can make this recipe in the oven using a large casserole pot with a lid or in an oven-safe tray covered tightly with foil. Cook in the oven at 150°C for 4–5 hours, basting halfway through. At 4 hours, remove the lid and check to see if the lamb is falling off the bone. If so, remove the lid and place back in the oven for another 20 minutes to brown.
You can also make this recipe in the oven using a large casserole pot with a lid or in an oven-safe tray covered tightly with foil. Heat half the olive oil in a large fry pan over medium-high heat. Season the shanks with half the salt and pepper. In batches, place the shanks in the hot pan and brown all sides. Remove from pan and set aside.Clean the pan of excess fat. Add the remaining olive oil and onion to the pan over medium heat. Sauté for 1–2 minutes before adding the garlic.
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