Pomegranate-glazed lamb shanks
Dec 31, 1975 1:00pm- 4 hrs 15 mins cooking
- Serves 4
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Ingredients
Pomegranate-glazed lamb shanks
- 2 tablespoon pomegranate molasses
- 1/3 cup (115g) honey
- 1 1/2 cup (375ml) vegetable stock
- 4 french-trimmed lamb shanks (1kg)
- 1 cup (280g) greek-style yoghurt
- 1 tablespoon honey, extra
- 1 cup fresh coriander (cilantro) leaves, loosely packed
- 1/3 cup (80ml) pomegranate pulp
Method
Pomegranate-glazed lamb shanks
- 1Combine molasses, honey and stock in a disposable baking dish with lamb until well coated.
- 2Heat a covered barbecue, cook lamb in the dish, using indirect heat, following manufacturer's instructions, 4 hours, turning and basting lamb every 30 minutes or until sticky and very tender.
- 3Meanwhile, combine yoghurt and honey in a small bowl. Combine coriander and pomegranate in another small bowl.
- 4Serve lamb with honey yoghurt and pomegranate salad.