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
• 1.5 cups beef broth, low-sodium
• 3 tbsp olive oil, extra virgin
• 1 tsp salt, to taste