Recipe

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
  • 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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