Braised Lamb Shanks

6 Lamb Shanks (about 1 pound each)

1 Cup flour, Seasoned, Salt and Pepper

2 Tablespoons Olive Oil

2 large Onions Finely Chopped

1 medium Carrot, Chopped Coarse

½ cup Pomegranate Juice

4 cups Vegetable Broth

½ cup of Soft Dried Pitted Dates

1 tsp each of Ground Ginger, Ground Tumeric, Allspice and Cinnamon

1 Celery Rib, Chopped Coarse

4 Garlic Cloves, Chopped Coarse

1 Tablespoon Tomato Paste

2 Fresh Thyme Sprigs

Method

1. Place Oil into Large Casserole or Dutch oven

2. Coat Lamb in Flour and Sear in Large Dutch Oven. Once browned, remove and reserve on a plate

3. Add Tomato Paste, Onions and Carrots to Casserole and sauté gently for a couple of minutes.

4. Add Pomegranate Juice, vegetable broth and bring to a simmer, reduce by 40% and add Lamb.

5. Add remaining ingredients and simmer gently on low heat for 2 hours.