Description
Tender lamb shanks slow-braised in a rich Mediterranean sauce of red wine, pomegranate molasses, and aromatic herbs, resulting in fall-off-the-bone meat with a sweet-tart depth of flavor.
Ingredients
Scale
For the Crust:
- 4 lamb shanks (about 1 lb each)
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup dry red wine
- 1/2 cup pomegranate molasses
- 2 cups beef or lamb broth
- 1 tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Fresh pomegranate seeds and chopped parsley for garnish
Instructions
1. Prepare the Crust:
- Season lamb shanks generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear shanks on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add onion and garlic, sauté until softened, about 5 minutes. Stir in tomato paste, cumin, and smoked paprika, cooking for 1 minute until fragrant.
- Pour in red wine to deglaze, scraping up browned bits. Add pomegranate molasses, broth, rosemary, and thyme. Bring to a simmer.
- Return lamb shanks to the pot, ensuring they are mostly submerged. Cover and reduce heat to low. Braise for 2.5 to 3 hours, turning shanks occasionally, until meat is tender and falling off the bone.
- Remove shanks and keep warm. Skim excess fat from the sauce, then simmer uncovered for 10-15 minutes to thicken slightly. Adjust seasoning with salt and pepper.
- Serve lamb shanks over mashed potatoes or couscous, spooning sauce over top. Garnish with pomegranate seeds and parsley.
Notes
You can customize the seasonings to taste.