Turkish Braised Lamb Shank with Charred Okra & Herbed Barley Pilaf

Ingredients

• 4 pieces (6-8 oz each) lamb shanks, about 2 lbs total, trimmed of excess fat
• 4 tbsp extra virgin olive oil, divided for searing and cooking
• 1 large yellow onion, diced
• 6 cloves garlic cloves, minced
• 1 can (28 oz) diced tomatoes, no added sugar
• 2 tbsp tomato paste, unsweetened
• 2 cups low-sodium beef broth
• 2 tbsp pomegranate molasses, adds tartness without refined sugar
• 1.5 tsp ground cumin
• 0.5 tsp ground cinnamon
• 4 sprigs fresh thyme
• 2 leaves bay leaves
• 1 tsp sea salt, plus more to taste
• 0.5 tsp black pepper