Recipes
Braised Lamb and Pomegranate Molasses Over White Beans
Ingredients
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Garlic
- 1 Tablespoon Dijon Mustard
- 4 Whole Lamb Shanks
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 Whole Onion Diced
- 1 Tablespoon Garlic
- 1 Tablespoon Pomegranate Molasses
- 1 Whole Bay Leaf
- 1 Tablespoon Fresh Sage or 1 Teaspoon Dried Sage
- 1/4 Teaspoon Sea Salt
- 1 Can (15 ounce) Cannellini Beans
- 1/4 Cup Water or Red Wine
- 1/4 Cup Fresh Parsley
- 1/2 Cup Fresh Pomegranate Seeds optional
Preparation
- In a large shallow dish, combine the vinegar, garlic, and mustard.
- Trim excess fat from the lamb and place in the dish; turning to cover with the marinade. Let stand for 30 minutes.
- Meanwhile, heat the olive oil in a braising pan on medium heat.
- Add the onions and garlic and sauté until onions begin to brown, about 8 minutes.
- Add the lamb and sear on both sides. Pour molasses over lamb and continue to brown on both sides.
- Add the bay leaf, sage, salt, and beans with their liquid, and water or red wine.
- Simmer on low heat until lamb is tender and beans are heated through, about 15– 20 depending on the thickness of the lamb and how well done you like it.
- Garnish lamb and beans with pomegranate seeds and parsley.
Nutritional analysis per serving
calories 720 • carbohydrates 74.1 g • fiber 27.0 g • protein 65.4 g • fat 18.2 g • cholesterol 128 mg • sodium 265 mg • calcium 230 mg