The robust flavor of the lamb is beautifully complemented by the spicy warmth of Harissa Olive Oil and the fruity tang of Raspberry Dark Balsamic. The pomegranate seeds add a fresh, juicy contrast to the rich dish.

I N G R E D I E N T S :

• lamb shanks
• Rocky Mountain Olive Oil Raspberry Dark Balsamic Vinegar
• Rocky Mountain Olive Oil Harissa Infused Olive Oil
• white onion, finely chopped
• garlic, minced
• carrots, chopped
• chicken or beef broth
• fresh rosemary
• pomegranate seeds (for garnish)
• sea salt and black pepper

I N S T R U C T I O N S :

1. Season the lamb shanks with salt and pepper, then sear them in a heavy pot with Harissa Olive Oil until browned on all sides. Remove and set aside.
2. In the same pot, sauté onions, garlic, and carrots until softened.
3. Add the Raspberry Dark Balsamic and broth, scraping up any browned bits from the bottom of the pot.
4. Return the lamb shanks to the pot, add fresh rosemary, and bring to a simmer. Cover and braise in the oven at 325°F (160°C) for 2-3 hours, until the lamb is tender.
5. Serve the lamb shanks with a drizzle of the braising liquid, garnished with pomegranate seeds for a burst of color and flavor.