Braised Lamb Shank with Pomegranate Glace

(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.