Tender lamb shanks slow-cooked to perfection in a rich, aromatic sauce featuring roasted red peppers, tangy pomegranate molasses, and a delightful crunch from chopped walnuts. This hearty Middle Eastern dish is perfect for a special dinner.
Braised Lamb Shanks with Pomegranate
Tender lamb shanks slow-cooked to perfection in a rich, aromatic sauce featuring roasted red peppers, tangy pomegranate molasses, and a delightful crunch from chopped walnuts. This hearty Middle Eastern dish is perfect for a special dinner.
Ingredients
- 4 medium lamb shanks
- 2 tbsp olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp smoked paprika
- 0.25 tsp ground cinnamon
- 1 cup roasted red peppers drained and chopped
- 0.5 cup pomegranate molasses
- 3 cups beef broth
- 0.5 cup chopped walnuts
- to taste salt and black pepper
- 2 tbsp fresh parsley chopped for garnish
Instructions
- Preheat your oven to 325°F (160°C). Season the lamb shanks generously all over with salt and freshly ground black pepper.
- Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove the shanks from the pot and set them aside.
- Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic, ground cumin, ground coriander, smoked paprika, and ground cinnamon, cooking for another minute until fragrant.
- Stir in the chopped roasted red peppers and pomegranate molasses. Pour in the beef broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Bring the liquid back to a gentle simmer.
- Cover the Dutch oven tightly with its lid and carefully transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the lamb is exceptionally fork-tender and easily falling off the bone.
- Remove the Dutch oven from the oven. Skim any excess fat from the surface of the sauce. Stir in the chopped walnuts.
- Serve the braised lamb shanks immediately, spooning plenty of the rich, flavorful sauce over them. Garnish with fresh parsley if desired.
Notes
Serve these succulent lamb shanks with fluffy couscous, fragrant basmati rice, or creamy mashed potatoes to soak up the delicious sauce. A sprinkle of fresh parsley or mint can add a touch of brightness. For a richer flavor, add a splash of dry red wine along with the beef broth in step 4. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.