Preheat the oven to 350 degrees. Season the shanks with kosher salt and pepper. Heat the olive oil in a braising pot and brown the shanks, over medium to high heat, on all sides, about 10 minutes. Be sure to stand the shanks on the edges to brown all sides. Remove the shanks and cook and stir the onion and garlic, over medium heat, until lightly softened, about 5 minutes. Add the spices, tomato paste, wine and stock. Stir over medium heat for 5 minutes. Add the shanks to the pot cover and roast at 350 degrees for 2 hours. Check the shanks every 30 minutes, turning them over in the sauce each time you check and admire them. While the lamb cooks, Process the pomegranate seeds if starting from scratch (see feedback), otherwise take a well deserved break.

When the lamb is nearly cooked, after 1 1/2 hours, add the pomegranate juice. Continue cooking 30 minutes longer or until the meat on the shank is buttery soft and nearly falling off the bone. When finished, the sauce will be thick and concentrated (you can thin it with a little water or stock if needed). Spoon the sauce over the shanks and serve alongside rice, noodles or couscous.

Author: June Hersh