Pomegranate Lamb Shank Recipe: A Delightful Adventure

Lamb shank comes from the lower part of the leg and is a tough cut of meat that benefits from slow cooking. The key to cooking lamb shank is to allow it to braise slowly, allowing the connective tissues to break down and the meat to become incredibly tender. The result is a rich, flavorful dish that pairs beautifully with various sides.

Why Pomegranate?

Pomegranates are not only beautiful to look at but also incredibly nutritious. They are packed with antioxidants, vitamins, and minerals. The sweet and tart flavor of pomegranate perfectly complements the rich taste of lamb, balancing the dish beautifully. Pomegranate molasses, a thick syrup made from reduced pomegranate juice, adds depth and complexity, making it an essential ingredient in Middle Eastern cuisine.

Ingredients

To make pomegranate lamb shank, you will need the following ingredients:

For the Lamb Shank

• 4 lamb shanks (about 1.5 lbs each)Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• 1 cup broth
• 2 cups chicken or beef broth
• 1 cup pomegranate juice
• 1/4 cup pomegranate molasses
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
• Fresh pomegranate seeds for garnish
• Fresh parsley or cilantro for garnish

For Serving

• Mashed potatoes, rice, or couscous
• Roasted vegetables or a green salad

Equipment

• A large Dutch oven or heavy-bottomed pot
• A wooden spoon
• A sharp knife
• A cutting board
• A serving platter

Step 1: Seasoning

Begin by generously seasoning the lamb shanks with salt and pepper. This step is crucial for enhancing the meat's flavor. Allow the seasoned shanks to rest for about 15-30 minutes, which helps the salt penetrate the meat.

Step 2: Searing the Lamb

Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the lamb shanks in batches, ensuring that the pot is not overcrowded. Sear each side for about 3-4 minutes until browned. This step caramelizes the meat and adds flavor to the dish. Once browned, transfer the shanks to a plate and set aside.

Step 3: Sautéing the Aromatics

Add the diced onion, carrots, and celery to the same pot. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for 1-2 minutes, until fragrant.

Step 4: Adding the Spices

Stir in the ground cumin, coriander, smoked paprika, and cinnamon. Cooking the spices with the vegetables enhances their flavor and aroma. Allow the spices to toast for 1-2 minutes, stirring frequently.

Step 5: Deglazing the Pot

Pour in the broth (if using) and scrape the bottom of the pot to release any browned bits. This process, known as deglazing, is essential as it adds depth to the sauce. Allow the broth to simmer for 2-3 minutes until slightly reduced.

Step 6: Adding the Liquid

Return the seared lamb shanks to the pot. Add the chicken or beef broth, pomegranate juice, molasses, thyme, and rosemary. Ensure the shanks are mostly submerged in the liquid. Bring the mixture to a gentle boil.

Step 7: Braising

Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Allow the lamb shanks to braise for 2.5 to 3 hours or until the meat is fork-tender. Check occasionally to ensure enough liquid, adding more broth if necessary.

Last Few Steps

Step 1: Reducing the Sauce

Once the lamb shanks are done, carefully remove them from the pot and place them on a serving platter, covering them with foil to keep them warm. Increase the heat to medium-high and let the cooking liquid reduce for 10-15 minutes or until thickened. This will intensify the flavors of the sauce.

Step 2: Straining (Optional)

Strain the liquid through a fine-mesh sieve for a smoother sauce. Use a spoon to press the vegetables to extract as much flavor as possible. Return the strained sauce to the pot and adjust the seasoning with salt and pepper, if needed.

Step 3: Plating

To serve, place the lamb shanks on individual plates or a large serving platter. Drizzle with the reduced pomegranate sauce and garnish with fresh seeds and chopped parsley or cilantro. This adds a pop of color and freshness to the dish.

Serving Suggestions

The pomegranate lamb shank pairs wonderfully with various sides. Consider serving it with creamy mashed potatoes, fluffy couscous, or a bed of rice to soak up the rich sauce. Roasted vegetables, such as Brussels sprouts, carrots, or zucchini, provide a delightful contrast in texture and flavor.

For a refreshing touch, you might serve a green salad with a light vinaigrette to balance the richness of the lamb.

Storing and Reheating Leftovers

If you have any leftovers (often with this dish!), store the lamb shanks in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as the dish sits, making it even more delicious the next day.

Place the lamb shanks and sauce in a saucepan over low heat to reheat. Cover and gently warm until heated through. You may need to add a splash of broth or water to maintain the desired consistency.

Why This Recipe Works

1. Flavor Balance: The sweetness of the pomegranate juice and molasses complements the richness of the lamb, creating a perfectly balanced dish.
2. Tender Meat: Slow braising allows the tough connective tissues in the lamb shank to break down, resulting in tender, succulent meat that quickly falls off the bone.
3. Versatile Pairing: This dish pairs well with various sides, making it suitable for multiple occasions, from family dinners to festive gatherings.

About One Stop Halal

Welcome to the Home of Halal Lamb. We carry various lamb cuts that are hard to find elsewhere. We deliver to your doorstep anywhere in the United States within 1-2 business days.