The long, slow cooking method for this recipe creates very tender lamb that falls off the bone and melts in your mouth. Serve over White Basmati Rice or Herb Whipped Sweet Potatoes.
Ingredients
3 pounds
lamb shanks
2 tablespoons
finely chopped
fresh rosemary
2 teaspoons
sea salt
2 large
leeks
cut into rounds
3 large
carrots
cut into 3-inch pieces
4
celery stalks
cut into 3-inch pieces
2 tablespoons
extra virgin olive oil
2 cups
chicken stock
¾ cups
pomegranate juice
½ cups
chopped
parsley
