Pomegranate Braised Lamb Shanks Recipes

BRAISED MOROCCAN LAMB SHANKS WITH POMEGRANATE

Steps:

• Let lamb come to room temp (unwrap on counter 20-30 mins) and season lamb generously with kosher salt.
• Heat oil in an extra large heavy bottomed Dutch oven. Working in batches, sear the lamb shanks on all sides over medium high (or medium) heat. Take your time here and do this well. Set the shanks aside. Drain the oil.
• Add the water to the same pan and bring to a simmer, scraping up any browned bits. Simmer 3-4 minutes. To the water, add onion, garlic, fennel, beet, orange peel, herbs and spices and salt to the pan and stir until vegetables soften, about 5 minutes. Add the wine, and gently simmer until alcohol cooks off, another 5 mintues. Add the pomegrantate juice, chicken stock and maple syrup, stir to combine. Bring to a simmer.
• nestle the lamb shanks down in the liquid,on their side, meaty side down, bring to a simmer on the stove, then cover well, and place in a 325 F for 1 1/2 - 2 1/2 hours or until meat is tender (internal temp 195-205F) Keep in mind that larger shanks will take longer to cook, smaller shanks, less time, so if in doubt, check at 1 1/2 hours- add more time if not tender. Basically, meat will get more tender as it braises, but you may need to add more broth or stock if using big shanks. So check liquid level.
• When shanks are tender, remove from pan, rest on a platter or baking dish in a warm spot like the stove top 20-30 minutes. While resting make the sauce.
• Make the sauce. Strain the braising liquid. If making ahead, you could let this cool in the fridge to allow more fat to separate (it will rise and harden) or skim off warm fat with a ladle. Place 1 1/2 cups, skimmed braising liquid in a small sauce pan and simmer, reducing just until it tastes flavorful. It really doesn't need to reduce until "thickened" (see notes) which may result in flavors getting too salty or condensed. Add a little splash of vinegar. Season it with salt and pepper. Sometimes I'll add a little squeeze of orange juice. Up to you.
• the lamb shanks on a platter, spoon the flavorful sauce over top, garnish with fresh pomegrante seeds and a few sprigs of rosemary.
• the lamb shank over the polenta or couscous, spoon the flavorful sauce overtop. Garnish with fresh pomegrate seeds. Fresh parsley is nice here or a sprig of rosemary, something green. ????

LAMB BRAISED IN POMEGRANATE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Generously season lamb chops with salt and black pepper.
• Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
• Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
• Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
• Stir rosemary, mint leaves, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to Dutch oven, spoon pomegranate mixture over lamb, and cover.
• Cook in the preheated oven until meat is fork tender, about 2 hours. Transfer lamb to a plate and set Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
• Stir in honey and season with salt and black pepper to taste. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

POMEGRANATE BRAISED LAMB SHANKS

Steps:

• 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.
• 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.
• Turn the heat down to medium and add in the onions, celery, carrots, smashed 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.
• 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.
• Add in the beef stock, pomegranate 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.
• 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.
• 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.
• In a small mixing bowl, combine the pomegranate seeds, mint leaves, parsley 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.

JINX-PROOF BRAISED LAMB SHANKS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks to coat with oil and seasonings.
• Roast in the preheated oven until lamb is browned, about 30 minutes.
• Reduce oven heat to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium-high heat; cook and stir onion, celery, and carrot in the hot butter until onion is browned, about 10 minutes. Stir flour into vegetables until combined; mix in garlic. Cook and stir for 1 more minute.
• Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon. Pour sauce over lamb shanks in the roasting pan. Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.
• Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish. Continue baking until a fork inserts easily into the meat, about 1 more hour. Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.
• Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.

LAMB SHANKS WITH POMEGRANATE AND WALNUTS

Steps:

• Preheat oven to 350°F. Place lamb shanks on a large rimmed baking sheet; season generously with salt and pepper. Mix cinnamon, turmeric, cumin, and cardamom in a small bowl; massage spice mixture into lamb. Let rest 1 hour at room temperature or chill uncovered up to 12 hours (the longer, the better).
• If chilling, let shanks sit at room temperature 1 hour for even roasting.
• Heat 1/4 cup oil in a large pot over medium-high. Working in batches, cook lamb shanks until brown on all sides, 10-15 minutes. Transfer lamb to paper towels to drain.
• Wipe out pot and let cool slightly so that vegetables don't burn. Heat remaining 1/4 cup oil in pot over medium. Add onions, season with salt, and cook, stirring occasionally, until golden and softened, 8-10 minutes. Add thyme sprigs, garlic, and bay leaves and cook, stirring often, until fragrant, about 2 minutes. Sprinkle flour over and stir vigorously to evenly distribute. Cook, stirring often, until flour is absorbed, about 1 minute. Add wine; bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Gradually stir in broth, pomegranate juice, and pomegranate molasses. Bring to a simmer and cook, stirring occasionally, until flavors meld, about 5 minutes.
• Arrange lamb shanks in a single layer in a large roasting pan. 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). 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. Remove pan from oven and let lamb rest, covered, in liquid at least 30 minutes.
• Transfer lamb to a platter and tent with foil to keep warm. Strain braising liquid through a fine-mesh sieve into a medium saucepan; skim off fat from surface and discard. Add walnuts to braising liquid and bring to a simmer over medium-high. Cook until reduced by one-third, 15-20 minutes (sauce should be slightly thickened and velvety). Add butter a piece at a time, stirring after each addition until incorporated before adding more; sauce should look glossy. Return lamb to pot and cook, stirring to coat, until heated through. Taste and adjust seasoning with salt and pepper.
• Arrange lamb over polenta on a platter and spoon walnuts and sauce over; top with lemon zest.
• Do Ahead
• Lamb shanks can be braised 1 day ahead. Chill uncovered until cold, then cover and keep chilled.

POMEGRANATE-MERLOT BRAISED LAMB SHANKS

Steps:

• Season lamb with Salt and pepper. In large fry pan over medium-high heat, warm 2 Tbs oil. Working in 2 batches, brown lamb on all sides, 7-8 minutes per batch. Transfer to slow cooker.
• Warm 1 Tbs oil in pan. Add onion; cook, stirring occasionally, until tender, 7-8 minutes. Add garlic, tomato paste, thyme, cinnamon, cumin, allspice, and bay leaf. Cook, stirring constantly, for 1 minute.
• Add wine and pomegranate juice; simmer for 5 minutes.
• Add honey, broth, salt, and pepper. Pour into slow cooker.
• Cover; cook on high for 3 hours. Add carrots; cook until lamb is tender, about 1 hour more. Transfer lamb and carrots to large platter. Pour sauce into saucepan; skill off excess fat.
• Set sauce over high heat; boil until thickened, about 10 minutes. Stir in vinegar. Pour sauce over lamb. Sprinkle with parsley and pomegranate seeds. Serve with couscous.

BRAISED LAMB IN POMEGRANATE SAUCE

Steps:

• Position rack in lowest third of oven and preheat to 325°F. Heat oil in heavy large pot or Dutch oven over high heat. Add all lamb bones and cook until brown, turning often, about 15 minutes. Transfer bones to plate. Season lamb with salt and pepper and dredge thoroughly in flour. Add to pot and cook until brown on all sides, about 10 minutes. Transfer lamb to plate with bones.
• Add onions and garlic to pot and cook until onions are just golden, scraping up browned bits, about 5 minutes. Return lamb to pot. Arrange bones around lamb. Stir in stock and next 7 ingredients. Bring liquid to boil. Baste top of lamb. Cover; bake until lamb is tender when pierced with long sharp knife, turning once, about 2 hours 15 minutes. Cool; cover and chill overnight.
• Preheat oven to 325°F. Remove fat from surface of lamb and cooking liquid. Transfer lamb to platter. Remove string from lamb. Cut into 1/2-inch-thick slices. Arrange in shallow baking dish.
• Bring pan juices to boil. Remove bones and discard. Strain pan juices, pressing hard on solids to extract as much liquid as possible. Melt margarine in same pot over medium heat. Add 1 1/2 tablespoons flour and stir until mixture begins to brown, about 2 minutes. Whisk in pan juices and boil until sauce is reduced to 2 cups, about 15 minutes. Season with salt and pepper. Pour over lamb. Cover with foil and bake until lamb is heated through, about 25 minutes. Arrange lamb on platter. Spoon sauce over. Garnish with parsley.

BRAISED LAMB SHANKS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
• Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.

ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Season the lamb shanks all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over medium-high heat.
• Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
• Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
• Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
• Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
• Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
• Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
• About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
• Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
• Fold in the butter, sour cream, and heavy cream until smooth and light.
• Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
• To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
• Enjoy!

SLOW-BRAISED LAMB SHANKS

Steps:

• In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering). Sprinkle with salt and pepper as they cook.
• Lower the heat, pour off the excess fat, add the wine or stock. Simmer over low heat for 1½ to 2 hours, covered, turning and adding water, about ¼ cup at a time, as necessary, until the meat is falling of the bone.
• Cool. Take meat off the bone and reserve the liquid. When the liquid is cool, skim the fat and reserve the juice. Use meat and juice in the following recipes: Tomato Sauce With Lamb and Pasta; Indian Lamb Curry With Basmati Rice; Chinese Braised Lamb Shanks.