1 tablespoon olive oil
4 lamb shanks
1 large onion, finely chopped
1 large carrot, finely chopped
2 celery stick, finely chopped
4 garlic cloves, crushed
4-5 thyme springs
1 chicken stock pot
one package of frozen peas
handful mint leaves
3 tablespoons pomegranate seeds (optional)
2 cups of pomegranate juice
1 package of tendersweet carrots

1. Preheat the oven to 325 degrees. Heat the oil in a large casserole dish over a medium-high heat, add the lamb shanks and brown all over, turning with tongs. Once browned, remove the shanks to a plate and set aside.
2. Add the chopped onion, carrot, celery, garlic and a pinch of salt to the pan and fry for 4-5 minutes until softened. Return the lamb to the pan, add the thyme, stock pot and pomegranate juice. Season to taste and bring to the boil, then cover, transfer to the oven and cook for 2 hours.
3. Remove from the oven, turning the shanks over in the liquid so they cook evenly, and add the carrots. Return to the oven for a further 1 hour 30 minutes or until the shanks are tender and the carrots are cooked through.
4. Transfer the shanks and carrots to a plate and discard the thyme sprigs. Set the casserole over a high heat on the hob and simmer for 10 minutes or until the sauce has slightly thickened and reduced.
5. Stir in the peas, then return the shanks and carrots to the casserole. Allow to simmer for 3-4 minutes until the peas are cooked and everything is heated through. To serve, garnish with the fresh mint and pomegranate seeds (is using).

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