Braised Lamb and Pomegranate Molasses Over White Beans
Ingredients
- 2 tbsp balsamic vinegar
- 1 tbsp garlic
- 1 tbsp Dijon mustard
- 4 whole lamb shanks
- 2 tbsp olive oil extra virgin
- 1/2 onion diced
- 1 tbsp garlic
- 1 tbsp pomegranate molasses
- 1 bay leaf
- 1 tbsp sage fresh or 1 tsp dried sage
- 1/4 tsp salt
- 1 can cannellini beans
- 1/4 cup water or red wine
- 1/4 cup parsley fresh
- 1/2 cup pomegranate seeds optional
Instructions
- In a large shallow dish, combine the vinegar, garlic, and mustard.
- Trim excess fat from the lamb and place in the dish; turning to cover with the marinade. Let stand for 30 minutes.
- Meanwhile, heat the olive oil in a braising pan on medium heat.
- Add the onions and garlic and sauté until onions begin to brown, about 8 minutes.
- Add the lamb and sear on both sides. Pour molasses over lamb and continue to brown on both sides.
- Add the bay leaf, sage, salt, and beans with their liquid, and water or red wine.
- Simmer on low heat until lamb is tender and beans are heated through, about 15– 20 depending on the thickness of the lamb and how well done you like it.
- Garnish lamb and beans with pomegranate seeds and parsley.
Nutrition
By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.
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