With the tip of a sharp knife make deep slits in the meaty parts of the lamb shanks. Rub the surfaces with salt, paprika and pepper.
Spray the slow cooker insert with nonstick cooking spray. Spread the carrot, onion and celery in the slow cooker. Place the lamb shanks on top of the vegetables. In a small bowl stir the garlic, tomatoes, wine, honey and 2 tablespoons of pomegranate molasses until blended. Pour over the lamb shanks.
Cover and cook on low 5 hours or until the meat is coming away from the bone. Transfer the shanks to a side dish. Strain the juices through a strainer set over a heat proof bowl or into a fat separator with a strainer insert. Reserve the broth and vegetables separately.
Return the shanks to the slow cooker. Stir the remaining 2 tablespoons honey and remaining pomegranate molasses until blended and brush over the lamb shanks. Adjust heat to high. Cook, covered, 30 minutes. Turn the shanks and cook 30 minutes longer.
Meanwhile place the reserved vegetables in a blender. Skim the fat from the strained broth. Add the broth to the vegetables. Cool. Puree the vegetables and broth and transfer to a saucepan and bring to a boil. Reduce heat and boil gently until sauce is reduced by half, about 20 minutes.
Remove the lamb shanks from the slow cooker to a shallow serving bowl. Spoon out juices in the cooker and add to the reduced sauce. Spoon the sauce over the shanks.
TIP: Use a full flavored honey such as wildflower, alfalfa or buckwheat for this recipe.
Recipe courtesy of Marie Simmons, cookbook author.
*Recipe provided courtesy of the National Honey Board www.honey.com.