Go Back
+ servings
Braised Lamb and Pomegranate Molasses Over White Beans
Prep
30 mins
Cook
30 mins
Total
1 hr
 

Serve with Sautéed Swiss Chard Slivered Almonds. Recipe from Dr. Hyman

Course: Dinners + Mains
Cuisine: American, Mediterranean
Keyword: American, Dinners + Mains, Mediterranean
Diet: Dairy Free, Gluten Free, Low Carb
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
  1. In a large shallow dish, combine the vinegar, garlic, and mustard.

  2. Trim excess fat from the lamb and place in the dish; turning to cover with the marinade. Let stand for 30 minutes.

  3. Meanwhile, heat the olive oil in a braising pan on medium heat.

  4. Add the onions and garlic and sauté until onions begin to brown, about 8 minutes.

  5. Add the lamb and sear on both sides. Pour molasses over lamb and continue to brown on both sides.

  6. Add the bay leaf, sage, salt, and beans with their liquid, and water or red wine.

  7. 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.

  8. Garnish lamb and beans with pomegranate seeds and parsley.

Nutrition Facts
Braised Lamb and Pomegranate Molasses Over White Beans
Amount Per Serving
Calories 184 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 431mg19%
Potassium 98mg3%
Carbohydrates 25g8%
Fiber 7g29%
Sugar 5g6%
Protein 7g14%
Vitamin A 316IU6%
Vitamin C 9mg11%
Calcium 91mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.