These fall-off-the-bone tender, slow roasted lamb shanks are flavored with sweet homemade pomegranate molasses, nutmeg, and cinnamon. The perfect main for your holiday table!
In a large 3-quart oven safe dish, place the lamb shanks and season them with the pomegranate molasses, salt, pepper, nutmeg, cinnamon and drizzle the olive oil.
Remove the pan from the oven, sprinkle some pomegranate arils over the lamb shanks, sprinkle parsley and chili peppers too! Serve and enjoy!
Place all the ingredients in a medium-size pot over medium-high flame and bring to a boil. Reduce the heat to low and allow the mixture to simmer for about 50-60 minutes until it has a syrup consistency and has reduced to about 1 cup in total.