Lamb Shanks With Pomegranate And Walnuts
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
56
Spice
58
Sweetness
41
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 tsps
Ground Cinnamon1.5 tsps
Ground Turmeric1 tsp
Ground Cumin1 tsp
Ground Cardamom1 cup
Olive Oil (divided)2 medium
Onion (thinly sliced)6 sprigs
Thyme2 tbsps
All-Purpose Flour1 cup
Red Wine (dry)1 cup
Pomegranate Juice1 cup
Pomegranate Molasses2 cups
Walnut (rinsed)Directions:
1
Preheat oven to 350°F
2
Place lamb shanks on a large rimmed baking sheet; season generously with salt and pepper
3
Mix cinnamon, turmeric, cumin, and cardamom in a small bowl; massage spice mixture into lamb
4
Let rest 1 hour at room temperature or chill uncovered up to 12 hours (the longer, the better)
5
If chilling, let shanks sit at room temperature 1 hour for even roasting
6
Heat 1/4 cup oil in a large pot over medium-high
7
Working in batches, cook lamb shanks until brown on all sides, 10–15 minutes
8
Transfer lamb to paper towels to drain
9
Wipe out pot and let cool slightly so that vegetables don’t burn
10
Heat remaining 1/4 cup oil in pot over medium
11
Add onions, season with salt, and cook, stirring occasionally, until golden and softened, 8–10 minutes
12
Add thyme sprigs, garlic, and bay leaves and cook, stirring often, until fragrant, about 2 minutes
13
Sprinkle flour over and stir vigorously to evenly distribute
14
Cook, stirring often, until flour is absorbed, about 1 minute
15
Add wine; bring to a simmer and cook, stirring often, until thickened, about 2 minutes
16
Gradually stir in broth, pomegranate juice, and pomegranate molasses
17
Bring to a simmer and cook, stirring occasionally, until flavors meld, about 5 minutes
18
Arrange lamb shanks in a single layer in a large roasting pan
19
Pour in onion mixture and push lamb shanks down into liquid (about three-quarters of lamb shanks should be submerged; add more broth if needed)
20
Cover pan with foil and cook lamb, turning occasionally, until meat is fork-tender and almost falling off the bone, 1 1/2–2 hours
21
Remove pan from oven and let lamb rest, covered, in liquid at least 30 minutes
22
Transfer lamb to a platter and tent with foil to keep warm
23
Strain braising liquid through a fine-mesh sieve into a medium saucepan; skim off fat from surface and discard
24
Add walnuts to braising liquid and bring to a simmer over medium-high
25
Cook until reduced by one-third, 15–20 minutes (sauce should be slightly thickened and velvety)
26
Add butter a piece at a time, stirring after each addition until incorporated before adding more; sauce should look glossy
27
Return lamb to pot and cook, stirring to coat, until heated through
28
Taste and adjust seasoning with salt and pepper
29
Arrange lamb over polenta on a platter and spoon walnuts and sauce over; top with lemon zest
30
Preheat oven to 350°F
31
Place lamb shanks on a large rimmed baking sheet; season generously with salt and pepper
32
Mix cinnamon, turmeric, cumin, and cardamom in a small bowl; massage spice mixture into lamb
33
Let rest 1 hour at room temperature or chill uncovered up to 12 hours (the longer, the better)
34
If chilling, let shanks sit at room temperature 1 hour for even roasting
35
Heat 1/4 cup oil in a large pot over medium-high
36
Working in batches, cook lamb shanks until brown on all sides, 10–15 minutes
37
Transfer lamb to paper towels to drain
38
Wipe out pot and let cool slightly so that vegetables don’t burn
39
Heat remaining 1/4 cup oil in pot over medium
40
Add onions, season with salt, and cook, stirring occasionally, until golden and softened, 8–10 minutes
41
Add thyme sprigs, garlic, and bay leaves and cook, stirring often, until fragrant, about 2 minutes
42
Sprinkle flour over and stir vigorously to evenly distribute
43
Cook, stirring often, until flour is absorbed, about 1 minute
44
Add wine; bring to a simmer and cook, stirring often, until thickened, about 2 minutes
45
Gradually stir in broth, pomegranate juice, and pomegranate molasses
46
Bring to a simmer and cook, stirring occasionally, until flavors meld, about 5 minutes
47
Arrange lamb shanks in a single layer in a large roasting pan
48
Pour in onion mixture and push lamb shanks down into liquid (about three-quarters of lamb shanks should be submerged; add more broth if needed)
49
Cover pan with foil and cook lamb, turning occasionally, until meat is fork-tender and almost falling off the bone, 1 1/2–2 hours
50
Remove pan from oven and let lamb rest, covered, in liquid at least 30 minutes
51
Transfer lamb to a platter and tent with foil to keep warm
52
Strain braising liquid through a fine-mesh sieve into a medium saucepan; skim off fat from surface and discard
53
Add walnuts to braising liquid and bring to a simmer over medium-high
54
Cook until reduced by one-third, 15–20 minutes (sauce should be slightly thickened and velvety)
55
Add butter a piece at a time, stirring after each addition until incorporated before adding more; sauce should look glossy
56
Return lamb to pot and cook, stirring to coat, until heated through
57
Taste and adjust seasoning with salt and pepper
58
Arrange lamb over polenta on a platter and spoon walnuts and sauce over; top with lemon zest
59
Do Ahead Lamb shanks can be braised 1 day ahead
60
Chill uncovered until cold, then cover and keep chilled
61
Lamb shanks can be braised 1 day ahead
62
Chill uncovered until cold, then cover and keep chilled