Ingredients For Lamb

Montreal Steak Seasoning
Kosher Salt
3 Lamb Shanks (have the butcher cut them in half)
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
2 bay leaves
2 springs of rosemary
2 springs of thyme
3 cloves of garlic minced
1 1/2 cups pomegranate juice (1 for braise and 1/2 for final sauce
About 1/2 bottle Pinot Noir
2 cups low sodium chicken stock

Ingredients For Pomegranate Port Wine Reduction Sauce

4 cups braising liquid
1 cup port
1/2 cup pomegranate juice
1 tablespoon butter

Preparing the Lamb

1. Season and Sear

Pat the lamb dry with paper towels. Season generously with Montreal Steak Seasoning and kosher salt. Put oil in large dutch oven over medium heat. When oil is heated brush evenly over surface of pan. Place lamb in dutch oven and sear until caramelized on each side. Remove lamb from pan.

2. Sauté Vegetables
Put onion, celery, and carrots in pan and sauté until translucent (about five minutes). Tie together bay leaves, rosemary and thyme with kitchen twine. When vegetables are softened add herb bunch and garlic and cook until fragrant (about 1 minute).

3. Prepare Braising Liquid and Cook

Deglaze pan with Pomegranate juice. Add wine and chicken stock and mix. Place lamb back in Pan. Add enough water to cover top of lamb. Turn stove to high and bring braising liquid to a simmer. Place tinfoil over pot and put lid on. Place lamb in 350 degree oven for 3 ½ to 4 hours until lamb is fork tender and falling off the bone.

Special Note

Lamb can be prepared up to this point 24 hours ahead, which makes it great for planning ahead for a dinner party. If preparing ahead, let come to room temperature then sore in fridge overnight. Remove from fridge, skim fat off top of braising liquid and bring to room temperature. Reheat in oven until heated through.

If preparing immediately or after reheating.

4. Making the Sauce

Take out of oven and remove lamb from braise. Put on a large serving platter and tent and place back in 200 degree oven.

Strain chunks out of braising liquid and put four cups of liquid in saucepan. Add port and pomegranate juice to liquid and reduce by half. When consistency is velvety and smooth, add butter and mix in with whisk.

Pour over lamb and garnish with fresh rosemary sprigs and fresh pomegranate seeds.

I have served this with celery root puree, mashed potatoes, or potatoes au gratin, all were delicious but my favorite was by far the celery root puree.