You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Cooked slowly, this easy lamb shanks recipe makes a great alternative to a Sunday roast or Easter lunch. Simmered in sweet, tangy pomegranate juice, the lamb shanks become meltingly tender and the sauce develops a rich, meaty flavour. Serve with mashed potato for a traditional feel, or some simple couscous for a hassle-free side. See method
of the reference intake
Freezing and defrosting guidelines
The cooked lamb shanks can be frozen if making ahead. Follow the recipe to the end of step 3. Leave to cool completely then transfer to an airtight, freezer-safe container, seal and freeze for up to 3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place over a medium heat, stirring occasionally until the dish is heated through then continue to reduce the sauce and add the peas as in steps 4 and 5.
See more Lamb recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Before you comment please read our community guidelines.