(makes 1 serving)
- Bonewerks Culinarte Braised Lamb Shank
- 1 tbsp. Pomegranate Jelly
- 1-½ – 2 oz. Port Wine
- 1 tbsp. Balsamic Vinegar
- ½ tbsp. Chilled Butter
HEAT Bonewerks Culinarte Braised Lamb Shank in bag for approximately 17 minutes (per cooking instructions). Reserve.
ADD pomegranate jelly and port wine in sauté pan; reduce while stirring. When reduced 2/3 and jelly is melted, add balsamic vinegar and sauce from lamb shank. Bring to a simmer, turn off heat and stir in ½ tablespoon chilled unsalted butter.
OPTION: Add 1 oz. fresh squeezed orange juice to wine reduction. May add blanched orange zest as well.