Moroccan Braised Lamb Shanks with Pomegranate
Ingredients
The lamb
-
4
pieces
lamb shanks (1 lb – 1 1/4 lb each)
-
3-4
tablespoons
oil
-
½
cup
water
The vegetables and herbs
-
1
large
onion (diced)
-
6
cloves
garlic (smashed)
-
1
large
fennel bulb (chopped)
-
1
small
red beet (diced, optional)
-
4-5
sprigs
rosemary
-
2
leaves
bay leaves
-
1
strip
orange zest (3 inch x 1 inch)
The spices
-
1
stick
cinnamon
-
1
teaspoon
whole fennel seeds
-
1
teaspoon
cumin
-
½
teaspoon
allspice
-
½
teaspoon
salt
The liquids
-
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
-
1-2
teaspoons
red wine vinegar
For garnish
-
to taste
pepper
-
to taste
pomegranate seeds
-
to taste
rosemary sprigs
Instructions
- Preheat the oven to 325°F.
- Let the lamb shanks come to room temperature and season them with kosher salt.
- In a large Dutch oven, heat oil and sear the lamb shanks on all sides until golden, then set aside and drain the oil.
- Add water to the pan, bring to a simmer, and scrape up browned bits. Add onion, garlic, fennel, beet, orange peel, herbs, spices, and salt, cooking until vegetables soften.
- Add wine and simmer until the alcohol cooks off, then add pomegranate juice, chicken stock, and maple syrup, stirring to combine.
- Nestle the lamb shanks into the liquid, cover, and braise in the oven for 1.5 to 2.5 hours until tender.
- Once tender, remove the shanks and let them rest for 20-30 minutes while making the sauce.
- Strain the braising liquid, reduce it in a saucepan, and season with salt, pepper, and a splash of vinegar.
- Serve the lamb shanks with the sauce, garnished with pomegranate seeds and rosemary.
Nutrition Facts (estimated)
Servings
4
Calories
571
Total fat
26.7g
Total carbohydrates
25.2g
Total protein
54.7g
Sodium
456.4mg
Cholesterol
178.5mg
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