Preheat your oven to 325°F (160°C).

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the lamb shanks with salt and pepper. Once the oil is hot, add the lamb shanks and sear them on all sides until browned (about 4-5 minutes per side). Remove the shanks from the pot and set aside.

In the same pot, reduce the heat to medium. Add the minced garlic and chopped fresh sage. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the pot. Allow it to simmer for about 3-4 minutes until slightly reduced.

Stir in the pomegranate juice and bone broth. Bring the mixture to a gentle simmer.

Place the seared lamb shanks back into the pot, ensuring they are submerged in the liquid.

Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the lamb is tender and easily pulls away from the bone.

Once the lamb is done, carefully remove the shanks from the pot and set them aside. Strain the cooking liquid into a saucepan and bring it to a boil over medium-high heat. Reduce the mixture until it thickens slightly, about 10-15 minutes.

Serve the lamb shanks on a plate, drizzled with the pomegranate-balsamic glaze. Garnish with fresh sage leaves.