Serves 6 to 8
8 lamb shanks
½ cup olive oil
1 onion, chopped
2 carrots, chopped
3 tablespoons minced fresh garlic
1 cinnamon stick
5 cups pomegranate juice
3 cups water
1 cup roasted pistachios, chopped
4 pears, halved
Spread shanks in single layer on rimmed baking sheet. Broil until browned on all sides, turning as necessary – about 15 minutes. Set aside.
Reduce oven to 350 degrees.
In a large roasting pan, heat oil over medium-high heat. Add onions, carrots and garlic. Sauté until lightly browned – about 10 minutes. Add cinnamon stick, pomegranate juice and water and stir to combine. Add ¾ cup pistachios, pears and the reserved lamb.
Cover pan tightly and cook for 3 hours. Sprinkle with remaining chopped pistachios before serving. Good over couscous.