Bra Lamb Shanks Pom Glaze (Printer-friendly)
Tender lamb shanks slow-braised with aromatic spices, finished in tangy-sweet pomegranate glaze.
# What You’ll Need:
→ Meats
01 - 4 lamb shanks (about 12-14 oz each), trimmed
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced
→ Liquids
06 - 1 cup pomegranate juice (unsweetened)
07 - 1 1/2 cups beef or lamb stock
08 - 1/2 cup dry red wine
09 - 2 tbsp pomegranate molasses
10 - 2 tbsp olive oil
→ Spices & Seasonings
11 - 1 tsp ground cumin
12 - 1 tsp ground coriander
13 - 1/2 tsp ground cinnamon
14 - 1/2 tsp smoked paprika
15 - 1 bay leaf
16 - Salt and freshly ground black pepper, to taste
→ Garnish
17 - 1/2 cup pomegranate seeds
18 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Preheat the oven to 325°F.
02 - Season the lamb shanks generously with salt and pepper.
03 - In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until well browned, about 8–10 minutes total. Remove and set aside.
04 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Add the garlic and cook for 1 minute more.
05 - Stir in cumin, coriander, cinnamon, and smoked paprika. Cook for 1 minute until fragrant.
06 - Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes.
07 - Return the lamb shanks to the pot. Add pomegranate juice, beef stock, pomegranate molasses, and the bay leaf. Bring to a simmer.
08 - Cover and transfer to the oven. Braise for 2–2.5 hours, turning the shanks once or twice, until the meat is very tender and almost falling off the bone.
09 - Remove the shanks and tent with foil. Discard the bay leaf.
10 - Skim excess fat from the braising liquid, then simmer over medium heat until reduced to a thick glaze, about 10–15 minutes.
11 - Return the lamb shanks to the glaze, turning to coat well and heat through. Serve the lamb shanks drizzled with glaze, garnished with pomegranate seeds and fresh parsley.
# Expert Tips:
01 -
- The meat becomes impossibly tender, practically falling apart when you look at it
- That pomegranate glaze hits perfect notes of tangy and sweet without being cloying
- It makes your entire house smell like you know secrets about comfort food
02 -
- Don't rush the searing step, that crust creates the foundation of flavor for the entire dish
- The glaze reduction at the end is what transforms this from good restaurant quality
- Pomegranate molasses can be found in Middle Eastern markets or well-stocked international aisles
03 -
- Pat the meat completely dry before searing, any moisture will prevent proper browning
- Don't skip reducing the braising liquid, that concentrated glaze is what ties everything together