Easter Dinner Feature Recipe– EASTER & PASSOVER MENU SOLVED: OH-SO EASY POMEGRANATE BRAISED LAMB SHANKS

easy LAMB SHANKS recipe

I love easy so for this week I wanted to feature something easy and delicious!  No one is better than Momma Chef!  Cruise on over to her website and check out all her creations, all using 6 ingredients and under 6 minutes of prep time!  I know as a BUSY MOM, I can sure appreciate that!

Let us know how it turns out please!

Blessings, MAK team


EASTER AND PASSOVER MENU SOLVED: OH-SO EASY POMEGRANATE BRAISED LAMB SHANKS

Momma Chef’s Oh-So Easy Pomegranate Braised Lamb Shanks

Our family, like most, have tried-and-true holiday traditions that we follow and cherish each year. But I also try to come up with something new for many holidays that I hope will turn into time-honored traditions. This year, I created a perfect dish for both Easter and Passover — braised lamb shanks. The pomegranate juice adds a bit of sweetness that brings out the delectable flavor of the lamb. And with this beautiful presentation, no one will believe that it took just five minutes to create. Your family and holiday guests will be impressed with this easy and delicious recipe!

EASTER AND PASSOVER MENU SOLVED: MOMMA CHEF’S OH-SO EASY POMEGRANATE BRAISED LAMB SHANKS

Author: Momma Chef
Serves: 4
INGREDIENTS
  • 3 lamb shanks (about 4 pounds)
  • 2 cups pomegranate juice
  • ¼ cup honey
  • 1 tablespoon chopped rosemary
  • 1 tsp salt
  • 3 chopped garlic cloves
INSTRUCTIONS
  1. Preheat oven to 300 degrees.
  2. Mix pomegranate juice, honey, salt, chopped rosemary and garlic in a large Ziploc bag. Add the lamb shanks to bag and, if possible, let it marinate several hours in the refrigerator.
  3. This recipe can be made in a slow cooker or Dutch oven.
  4. If making in the oven, pour all ingredients in a Dutch oven add ½ cup water and bake for 3 hours at 300 degrees.
  5. If making in a slow cooker, pour all ingredients in the slow cooker add ½ cup water and cook on high for 6 hours. Serves 4.
Tips:
  1. Lamb shanks are wrapped in many layers of plastic, make sure to remove all layers before cooking.
  2. This dish is best served over a bed of mashed potatoes and sautéed spinach.
  3. Before serving, drizzle with fresh or frozen pomegranate seeds.
Karen aka Momma Chef

Momma Chef is the Momma of 3 rambunctious boys and has found ways to master serving fabulous meals with little effort!  She has been featured on The Huffington Post, Parenting OC, Today's Parent and many more with a tag line of 6 ingredients with under 6 minutes to prep.

19 replies
  1. Wendy Polisi
    Wendy Polisi says:

    We were thinking about having lamb for Easter tomorrow. I was unaware of how to prepare it but it looks like I got some help from this post!

    Reply
  2. Elizabeth O.
    Elizabeth O. says:

    I don’t eat meat but I’d love to serve this to my family on Easter. They’re going to appreciate this very much. The play with flavors is just amazing.

    Reply
  3. Kimberly c.
    Kimberly c. says:

    I am not gonna lie….although this looks delicious and yummiest, I would probably not make it because I am terrible I the kitchen. I’ll just settle for looking at the pics?

    Reply

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