Pomegranate Roasted American Lamb Shanks

For Homemade Pomegranate Molasses: In a medium pot over medium-high heat, add pomegranate juice, sugar and lemon juice; bring to a boil. Reduce heat to low; allow the mixture to simmer for about 50 to 60 minutes until it has a syrup consistency and has reduced to about 1 cup in total. 

Cool molasses for about 30 minutes. Can be refrigerated in an airtight container for up to 6 months. 

For Lamb: In a large 3-quart oven-safe dish, place lamb shanks. Season with pomegranate molasses, pepper, salt, nutmeg and cinnamon; drizzle oil over all. Use tongs (or hands) to toss shanks very well with all seasonings. Add garlic and onions; toss with shanks, keeping most of the onions and garlic at the bottom of the dish so they act like a bed for the shanks. Add cinnamon and pour stock over lamb mixture. 

Roast at 400°F for 1 hour; cover with foil (add extra stock if you’d like a saucy lamb shank). Roast (covered) for another 45 minutes to 1 hour until shanks are tender. 

Remove the pan from the oven. Sprinkle pomegranate arils, parsley and chili peppers over the shanks. Serve and enjoy. 

Note: Pomegranate Molasses is available in the ethnic aisle of most grocery stores. It’s made out of pure pomegranate juice, sugar and lemon juice, boiled and reduced to a consistency of a syrup.  Use it on lamb, chicken, salads, drinks, sauces and for baking.