Description
A luxurious, fall-off-the-bone dish featuring tender short ribs and lamb shank braised in a rich garlic rosemary jus, finished with a sweet-tart pomegranate-honey glaze for a festive touch.
Ingredients
Scale
For the Crust:
- 4 beef short ribs (about 3 lbs)
- 2 lamb shanks (about 1.5 lbs)
- 1 head garlic, cloves peeled and smashed
- 4 sprigs fresh rosemary
- 1 cup pomegranate juice
- 1/4 cup honey
- 2 cups beef broth
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1/4 cup tomato paste
- 1/2 cup red wine
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Season short ribs and lamb shanks generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs and lamb shanks until browned on all sides, about 8-10 minutes total. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute.
- Deglaze with red wine, scraping up browned bits. Add beef broth, garlic, and rosemary. Return meat to the pot, ensuring it’s mostly submerged.
- Cover and braise in the oven for 3 hours, until meat is very tender.
- In a small saucepan, combine pomegranate juice and honey. Simmer over medium heat until reduced by half and slightly syrupy, about 15 minutes.
- Remove meat from pot. Strain the braising liquid, skim off fat, and simmer to reduce into a jus. Serve meat drizzled with pomegranate-honey glaze and garlic rosemary jus on the side.
Notes
You can customize the seasonings to taste.