TasteToronto | Pomegranate Braised Lamb Shanks

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Pomegranate Braised Lamb Shanks

Moderate

Pomegranate Braised Lamb Shanks

Vicky Tran

Vicky Tran

Instagram
Pomegranate Braised Lamb Shanks

Method

Pomegranate Braised Lamb Shanks 8 Steps

  • Step 1

    In a pan toast the coriander seeds, fennel seeds and cumin seeds until fragrant, approximately 5-6 minutes on medium heat. Transfer to a mortar and pestle or spice grinder and grind until powdery, set aside with the remainder of the spices.

  • Step 2

    Heat a large Dutch oven or braising pot on medium-high heat. Season the lamb shanks with the kosher salt and fresh cracked black pepper. Add the vegetable oil and olive oil to the pre-heated pot, then working in batches so as to not overcrowd begin searing the lamb shanks until deeply browned on all sides, approximately 3-4 minutes per side. Once all of the lamb shanks have been browned, remove from the pot and set aside. Drain off any excess fat from the pot, there should only be just enough to evenly coat the bottom of the pot.

  • Step 3

    Turn the heat down to medium and add in the onions, celerycarrotssmashed garlic cloves and tomato paste. Stir, cover with a lid and allow to cook until the vegetables have softened and browned, approximately 7-10 minutes.

  • Step 4

    Add in the spice mix (bay leaves, cinnamon sticks, ground coriander, ground fennel, ground cumin, chili flakes, thyme sprigs) and cook for 2 minutes stirring regularly.

  • Step 5

    Add in the beef stockpomegranate syrup, and browned lamb shanks. Bring to a rolling simmer, cover with a lid and cook the lamb shanks for 1 1/2 - 2 hours, flipping the lamb shanks half way through. Skim any excess fat that rises to the top while braising.

  • Step 6

    After 1 1/2 - 2 hours the meat should be able to pull away from the bone easily but not falling apart. Carefully remove the lamb shanks from the pot and set aside. Pass the entire braising liquid mixture through a fine mesh strainer into another large pot. Discard all strained off braising ingredients at this point. The sauce should be smooth and deep brown in color.

  • Step 7

    In a small bowl combine the cornstarch and water and mix until even (this is known as a “slurry”). Bring the strained braising sauce to a boil and add in the cornstarch slurry mixture half at a time until the sauce is thick enough to coat the back of a wooden spoon without running off, it should be a loose gravy consistency. Adjust seasoning with salt and fresh cracked black pepper. Add the lamb shanks back into the finished sauce and heat through.

  • Step 8

    In a small mixing bowl, combine the pomegranate seedsmint leavesparsley leaves and dill, toss gently to combine. To serve the lamb shanks, serve straight from the braising pot or transfer to platter and top with the pomegranate-herb salad.

Tags:

Best Braised Lamb Shanks Recipes

Cooking At Home

Toronto Recipes

Pomegranate Braised Lamb Shanks

Moderate

Pomegranate Braised Lamb Shanks

Vicky Tran

Vicky Tran

Instagram
Pomegranate Braised Lamb Shanks

Yields:

Serves 6

Prep Time:

0 hours 30 mins

Cook Time:

2 hours 30 mins

0.0

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Main Dishes

Ingredients

Pomegranate Braised Lamb Shanks

  • 6 pounds lamb shanks, bone-in

  • 6 cups beef stock

  • 1 large Spanish onion, diced

  • 1 medium carrot, diced

  • 1 celery rib, diced

  • 4 garlic cloves, smashed

  • 6 tablespoons pomegranate syrup

  • 2 tablespoons vegetable oil

  • 2 tablespoons olive oil

  • 2 tablespoons tomato paste

  • 2 tablespoons cornstarch

  • 2 tablespoons water

  • 1 teaspoon kosher salt

  • Fresh cracked black pepper, to taste

Spice Mix

  • 2 bay leaves

  • 2 cinnamon sticks

  • 1 tablespoon coriander seeds

  • 1 tablespoon fennel seeds

  • 1/2 tablespoon cumin seeds

  • 1/2 teaspoon chili flakes

  • 6 sprigs fresh thyme

Herb Salad

  • 1 cup pomegranate seeds

  • 1/2 cup mint leaves

  • 1/2 cup parsley leaves

  • 1/2 cup dill, roughly chopped

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Method

Pomegranate Braised Lamb Shanks 8 Steps

  • Step 1

    In a pan toast the coriander seeds, fennel seeds and cumin seeds until fragrant, approximately 5-6 minutes on medium heat. Transfer to a mortar and pestle or spice grinder and grind until powdery, set aside with the remainder of the spices.

  • Step 2

    Heat a large Dutch oven or braising pot on medium-high heat. Season the lamb shanks with the kosher salt and fresh cracked black pepper. Add the vegetable oil and olive oil to the pre-heated pot, then working in batches so as to not overcrowd begin searing the lamb shanks until deeply browned on all sides, approximately 3-4 minutes per side. Once all of the lamb shanks have been browned, remove from the pot and set aside. Drain off any excess fat from the pot, there should only be just enough to evenly coat the bottom of the pot.

  • Step 3

    Turn the heat down to medium and add in the onions, celerycarrotssmashed garlic cloves and tomato paste. Stir, cover with a lid and allow to cook until the vegetables have softened and browned, approximately 7-10 minutes.

  • Step 4

    Add in the spice mix (bay leaves, cinnamon sticks, ground coriander, ground fennel, ground cumin, chili flakes, thyme sprigs) and cook for 2 minutes stirring regularly.

  • Step 5

    Add in the beef stockpomegranate syrup, and browned lamb shanks. Bring to a rolling simmer, cover with a lid and cook the lamb shanks for 1 1/2 - 2 hours, flipping the lamb shanks half way through. Skim any excess fat that rises to the top while braising.

  • Step 6

    After 1 1/2 - 2 hours the meat should be able to pull away from the bone easily but not falling apart. Carefully remove the lamb shanks from the pot and set aside. Pass the entire braising liquid mixture through a fine mesh strainer into another large pot. Discard all strained off braising ingredients at this point. The sauce should be smooth and deep brown in color.

  • Step 7

    In a small bowl combine the cornstarch and water and mix until even (this is known as a “slurry”). Bring the strained braising sauce to a boil and add in the cornstarch slurry mixture half at a time until the sauce is thick enough to coat the back of a wooden spoon without running off, it should be a loose gravy consistency. Adjust seasoning with salt and fresh cracked black pepper. Add the lamb shanks back into the finished sauce and heat through.

  • Step 8

    In a small mixing bowl, combine the pomegranate seedsmint leavesparsley leaves and dill, toss gently to combine. To serve the lamb shanks, serve straight from the braising pot or transfer to platter and top with the pomegranate-herb salad.

Tags:

Best Braised Lamb Shanks Recipes

Cooking At Home

Toronto Recipes

Pomegranate Braised Lamb Shanks