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Dry-Roasted Lamb Shanks with Herbed Pomegranate Salsa


1 tablespoon salt

½ teaspoon onion powder

½ teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon black pepper

¼ teaspoon dried thyme

3 tablespoons extra-virgin olive oil

4 lamb shanks

2 cups pomegranate juice

2 tablespoons dark brown sugar

½ cup diced red onion

2 tablespoons red wine vinegar

2 tablespoons lemon juice

¾ cup pomegranate seeds

½ cup extra-virgin olive oil

1 teaspoon salt

¼ teaspoon black pepper

¼ cup chopped cilantro

¼ cup chopped mint leaves



paper towels

measuring cups

measuring spoons

large bowl


small bowl

liquid measuring cup



June Pan

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June Food Thermometer

June Roasting Rack

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