Turkish Braised Lamb Shank with Pomegranate-Walnut Glaze & Roasted Beet Tabbouleh

Ingredients

• 4 pieces (about 10 oz each) lamb shanks, bone-in, trimmed of excess fat
• 1/2 cup pomegranate molasses, unsweetened, no added sugars
• 1/2 cup pomegranate seeds, fresh, for garnish
• 1/3 cup walnuts, toasted, roughly chopped
• 1 large onion, quartered
• 6 cloves garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 whole cinnamon stick
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 whole bay leaves
• 1 1/2 cups beef broth, low-sodium
• 3 tbsp olive oil, extra virgin
• 1 tsp salt, to taste
• 1/2 tsp black pepper, freshly cracked
• 1 cup bulgur wheat, whole grain
• 3 medium beets, roasted, cubed
• 1 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 3 tbsp lemon juice, fresh
• 2 cups vegetable broth, for bulgur

Instructions

1. 1

   Preheat oven to 325°F. Toast cumin and coriander seeds in a dry skillet for 1 minute until fragrant. Grind coarsely and set aside.

2. 2

   Season lamb shanks generously with salt and pepper on all sides.