Add peeled garlic cloves and olive oil to a small saucepan. Cook over very low heat for 25–30 minutes, until the garlic is soft and lightly golden. Do not let it brown. Remove from heat and set aside.

Pat lamb shanks dry and season generously with salt and pepper. Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Sear lamb on all sides until deeply browned, about eight to 10 minutes total. Remove and set aside.

In the same pot, add onions and cook for five to six minutes until softened. Add garlic and tomato paste, cook for one minute. Pour in pomegranate juice, pomegranate molasses, date syrup, cumin, cinnamon stick, chicken stock, and red wine. Stir well, scraping up any browned bits from the bottom.

Return lamb shanks to the pot. And add your veggies. Liquid should come about halfway up the meat. Cover and cook for two and a half to three hours, until the lamb is tender and nearly falling off the bone.

Remove lamb shanks from the pot. Simmer the braising liquid uncovered for 10–15 minutes, until thickened into a glossy sauce. Return lamb to the pot and spoon the sauce over to coat.

Boil potatoes in salted water for 15–20 minutes, until fork-tender. Drain well.

Mash while hot.

Add a clove of garlic confit, olive oil, and warm water. Mix until smooth and creamy. Season with salt and pepper to taste. (My preferred method if you like creamy, and a little gooey, is to mash potatoes, put it in the food processor, and blend until your liking).

Spoon mashed potatoes onto a plate. Place a lamb shank on top or alongside.

Generously spoon the pomegranate sauce over the lamb. Finish with pomegranate seeds, chopped chives and a light drizzle of olive oil.