Peas and mint are a good accompaniment to the braised lamb shanks with red wine and pomegranate sauce. I added corn because I love corn, but you can omit it if you're not a fan.
1 can corn, drained
4 garlic cloves, chopped finely
Half bag of frozen peas, thawed
Handful of Mint leaves, chopped roughly
Salt and Pepper
Bring a pot of water to a boil. Add peas and cook for 1-2 minutes, then drain peas.
Heat oil in pan. Saute garlic till brown, about 3 minutes, then add corn and peas. Cook for 2 minutes, then take off heat. Season and toss with mint leaves, then serve immediately.