Name: Pomegranate-glazed lamb shanks
Cook time: 255 min
Total time: 255 min
Yield: 4
Ingredients: 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

Ingredients

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

1.Combine molasses, honey and stock in a disposable baking dish with lamb until well coated.

2.Heat 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.

3.Meanwhile, combine yoghurt and honey in a small bowl. Combine coriander and pomegranate in another small bowl.

4.Serve lamb with honey yoghurt and pomegranate salad.

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