Braised Moroccan Lamb Shanks with Pomegranate
Total Time
2 hours and 15 minutes
Prep Time
40 minutes
Cook Time
2 hours
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 4 x 1lb – 1 1/4 lb lamb shanks
- kosher salt
- 3-4 tablespoons oil (you will drain this off)
- 1/2 cup water
- 1 large onion- diced
- 6 garlic cloves, smashed
- 1 large fennel bulb, chopped ( or sub 2 ribs celery-diced)
- 1 small red beet, scrubbed and diced (optional, for glorious color, about 1/2 cup)
- 4-5 rosemary sprigs (or sub thyme sprigs )
- 2 bay leaves
- 3 inch x 1 inch strip of orange zest ( use a veggie peeler)
- 1 cinnamon stick
- 1 teaspoon whole fennel seeds
- 1 teaspoon cumin
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 cup rich red wine or ruby port
- ——-
- 1 cup pomegranate juice, unsweetened
- 1 cup chicken stock or broth
- 2 tablespoons maple syrup or honey
- —–
- pepper to taste
- splash red wine vinegar ( 1-2 teaspoons)
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Preparation
Step 1
Let lamb come to room temp (unwrap on counter 20-30 mins) and season lamb generously with kosher salt.
Step 2
Sear
Step 3
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.
Step 4
Make the Braising Liquid
Step 5
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.
Step 6
Braise
Step 7
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.
Step 8
Season and REST
Step 9
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.
Step 10
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.
Step 11
Serve
Step 12
the lamb shanks on a platter, spoon the flavorful sauce over top, garnish with fresh pomegrante seeds and a few sprigs of rosemary.
Step 13
Or Plate
Step 14
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. 🙂
Step 15
Save recipe for the next time?
