Winter is quickly drawing to a close, it couldn’t come quicker really! I am itching to get out in the garden more often and also to wearing less than 5 layers of clothing each day. Despite my grumbles I do love Winter cooking – warm, nourishing and wholesome. I enjoy the convenience of my slow cooker for Winter cooking. The cooking takes place (almost) un-monitored across the day and is then ready to dish up to the family in the evening.
Get these Pomegranate Lamb Shanks cooking before you pack away the slow cooker and welcome the warmer weather and a Spring menu. I pack mine away at the end of Winter do you??? I don’t tend to cook with it in the warmer months. I’d love to hear what sort of meals you use yours for if you use it all year around. Please share with me in the comments below.
This recipe has been bubbling away in my mind for a long time! About a year ago I wrote the words “Pomegranate Syrup” on the black board that I use for blog post planning in my office. I think Shane Delia may have talked about it in his first Spice Journey series on SBS. I have searched for it many times and finally spied a bottle on the shelf at a local grocer. I found the flavor to be sweeter than I expected but it worked well with lamb and the other spices. I am looking forward to trying it in some other recipes soon.
- 1 tablespoon oil of choice for cooking
- 1 brown onion finely chopped
- 5 cloves garlic finely chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 3 lamb shanks
- 1 tablespoon pomegranate molasses
- 1 carrot peeled and diced
- 400 ml vegetable stock
- fresh parsley to serve
- cous cous to serve
- Add the oil to the a pan - or the base of your slow cooker pan if it is a model like mine that can be placed on the stove top
- Add the garlic and onion and simmer for 5 minutes until softened
- Add the cumin and coriander and stir
- Add the lamb shanks and turn until browned on each side
- Add the pomegranate molasses and turn the shanks to coat
- Remove the pan from the heat and place into the slow cooker with the carrot and stock
- Set to cook on high for 6-7 hours until the meat is tender
- Serve with fresh parsley, cous cous and vegetables of choice
Have you used Pomegranate Molasses before?
Do you use your slow cooker all the way through the year, or just in Winter? If you do use it in warmer months what do you cook in it?
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