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+ servings

Braised Lamb and Pomegranate Molasses Over White Beans

Serve with Sautéed Swiss Chard Slivered Almonds. Recipe from Dr. Hyman
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dinners + Mains
Cuisine American, Mediterranean
Servings 4
Calories 184 kcal

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

Nutrition Facts
Braised Lamb and Pomegranate Molasses Over White Beans
Amount per Serving
Calories
184
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
1
mg
0
%
Sodium
 
431
mg
19
%
Potassium
 
98
mg
3
%
Carbohydrates
 
25
g
8
%
Fiber
 
7
g
29
%
Sugar
 
5
g
6
%
Protein
 
7
g
14
%
Vitamin A
 
316
IU
6
%
Vitamin C
 
9
mg
11
%
Calcium
 
91
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Mediterranean
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