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ultimate recipe for the lamb shank

Ultimate Pomegranate Lamb Shanks Recipe: A Tender, Flavor-Packed Delight!

 Lamb shanks braised in a rich pomegranate-based sauce, infused with aromatic spices and herbs, resulting in a tender, flavorful, and visually stunning dish.

  • Total Time: 2.5-3.5 hours
  • Yield: 4-6 servings

Ingredients

  • 4–6 pounds lamb shanks
  • 1 cup fresh pomegranate arils (seeds)
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 bay leaves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 2 tablespoons honey or brown sugar
  • 1/2 cup red wine or pomegranate molasses
  • Salt and pepper to taste
  • Olive oil (for searing)

 

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Instructions

  • Prepare the Lamb: Trim excess fat and connective tissue from the lamb shanks. Season generously with salt and pepper.
  • Sear the Lamb: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until nicely browned. Remove the shanks from the pot and set aside.
  • Make the Sauce: In the same pot, add the pomegranate arils, rosemary, thyme, bay leaves, cinnamon, cumin, allspice, honey (or brown sugar), and red wine (or pomegranate molasses). Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  • Braise the Lamb: Return the lamb shanks to the pot. The liquid should come about a third of the way up the shanks (add more beef broth or water if needed). Bring to a simmer, then cover the pot and braise in a preheated oven at 325°F (160°C) for 2-3 hours, or until the lamb is fork-tender.
  • Reduce the Sauce: Remove the lamb shanks from the pot and set aside. Strain the braising liquid through a fine-mesh sieve into a saucepan. Simmer the sauce over medium heat until it has reduced by about half and thickened slightly.
  • Glaze the Lamb: Return the lamb shanks to the reduced sauce and coat them well. You can broil or bake them for a few minutes to caramelize the glaze further.

 

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Notes

  • Using a Dutch oven is highly recommended for even heat distribution.  
     
  • The braising time may vary depending on the size of the lamb shanks. The meat should be easily pulled apart with a fork.
  • For a deeper pomegranate flavor, use pomegranate juice in addition to or instead of red wine.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

 

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  • Author: Chef Sara by Discover
  • Prep Time: 30 minutes
  • Cook Time: 2-3 hours
  • Category: Main Dish
  • Method: Braising
  • Cuisine: Moroccan

Keywords: lamb shanks, pomegranate, braised lamb, Middle Eastern food, slow cooked, tender lamb, flavorful, recipe