Lamb Shanks in Pomegranate Sauce

In this recipe, lamb shanks are braised slowly in their own juices, making a rich concentrated sauce that is offset by the acidity of the pomegranate juice. Bottled pomegranate juice is becoming more readily available, but it has a rather grapey taste, and I prefer fresh pomegranate juice; it is easy to make. If pomegranates are not in season, try the recipe using the bottled juice, or instead substitute 1 cup (250 ml) orange juice and ½ cup (125 ml)