Pomegranate and Cumin Depth Iraqi Lamb Shank with Tomato and Olive Oil

Method

1. Preheat oven to 180°C (350°F). Heat olive oil in a large oven-safe pot.
2. Before adding tomato sauce, stir in pomegranate molasses and cumin into the pot.
3. Add onions and garlic, sauté until softened. Add lamb shanks and brown on all sides.
4. Stir in tomato sauce, oregano, and salt. Cover and bake for 2 hours.
5. While the lamb is cooking, prepare the rice by rinsing and cooking in a separate pot until tender.
6. Garnish the lamb with parsley before serving. Serve with the cooked rice.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.