Pomegranate Braised Lamb Shanks

• 4 pounds lamb shanks (3 to 6 shanks, preferably all about the same size)
• Salt to taste
• 1/4 cup canola, peanut, or vegetable oil
• 1 sweet onion, sliced
• 2 cups (one 16-ounce bottle) pomegranate juice
• 1/3 cup balsamic vinegar, or to taste
• 4 large garlic cloves, crushed with the back of a knife
• 3 to 4 sprigs fresh rosemary (about 1 tablespoon fresh rosemary leaves)
• 1/4 teaspoon crushed red chile flakes, or to taste
• 1 teaspoon honey, or to taste
• Freshly ground black pepper to taste
• Pomegranate seeds for garnish (optional)

1. Preheat oven to 250u0b0 F, and position an oven rack in the middle. In a large, deep-sided, oven-safe pan (like a saute pan, braiser, or Dutch oven), heat vegetable oil over medium-high heat. Season the lamb shanks generously with salt, then brown them very well on all sides. Transfer the shanks to a plate and set aside.
2. Pour off all but about 1 tablespoon of the fat from the pan. Lower the heat under the pan to medium. Add onion and a pinch of salt and cook, stirring frequently, for about 5 minutes, or until the onion is starting to soften. Add pomegranate juice, scraping the bottom of the pan to release any browned bits. Add balsamic vinegar, garlic cloves, rosemary sprigs, and chile flakes, and bring the liquid to a boil.
3. Return the lamb shanks to the pan, along with any juices that have accumulated on the plate. Let the liquid come back to a boil, then cover the pan with a lid or aluminum foil. Bake for about 3 to 3 1/2 hours (depending on the size of your shanks), until the meat is very tender and almost-but-not-quite falling off the bone. Remove the pan from the oven and let stand, covered, for 30 minutes. Turn the oven down to 150u0b0 F.
4. Transfer the lamb shanks to a serving platter or a rimmed baking sheet, and cover with aluminum foil. Place the shanks in the oven to keep warm. Strain the braising liquid through a fine mesh strainer into a measuring cup or small bowl, and discard the solids. Let the liquid stand for a minute or two, so that the fat rises to the top. Use a ladle or spoon to skim off as much of the fat as you can-don't worry about getting it all.
5. Pour the liquid into a small saucepan (or wipe out the pan you cooked the lamb in, and use that). Place the pan over medium-high heat and bring the liquid to a boil. Add honey and black pepper, then let the liquid reduce for 5 to 10 minutes, or until it's the consistency you like. Taste and add more salt, chile flakes, vinegar, and/or honey as needed.
6. Remove the lamb shanks from the oven and spoon over the reduced braising liquid. Scatter pomegranate seeds (if using) over them. Serve warm. Leftover meat will keep, tightly covered, in the fridge for up to 3 days, or in the freezer for up to 2 months.
7. You can make the lamb up to a day ahead. After taking it out of the oven, let the whole thing cool completely and refrigerate (you may want to take the shanks out of the liquid and refrigerate them separately). The next day, scoop off as much of the solidified fat as you can, then reheat the shanks in the braising liquid. Transfer the shanks to a platter or pan, put in a 150u0b0 F oven to keep warm, then strain and finish the sauce as instructed.

lamb shanks, salt, canola, sweet onion, pomegranate juice, balsamic vinegar, garlic, rosemary, red chile, honey, freshly ground black pepper, pomegranate seeds

Taken from food52.com/recipes/39914-pomegranate-braised-lamb-shanks (may not work)