Lamb Shanks With Pomegranate and Saffron

About this Recipe

This glossy, savory stew combines two staples of traditional Middle Eastern cooking:
rich lamb and tangy, sweet-sour pomegranate. It makes a vivid main course, with
each meaty shank garnished with bright pomegranate seeds — perfect for a festive
dinner such as Eid al-Fitr, the feast day on the Muslim calendar that marks the
end of daily fasting for Ramadan.

Servings

Prep Time

20 mins

Cook Time:

3 hrs

Season:

Salt

Good For:

Lunch/Dinner/Snack

Diffculity

2-5

Calories:

518

Best For:

Lamb Lovers

Inroduction

Lamb Shanks With Pomegranate and Saffron

JULIA MOSKIN

Find pomegranate molasses in Middle Eastern markets. Date syrup, sherry, or balsamic vinegar could also work since the pomegranate juice already provides the tannic flavors needed in the sauce — adjust the amount carefully to taste.

New York Times Recipes

Ingredients

6 lamb shanks, about 1 pound each
pinch sea salt
1 tbp Grapeseed or canola oil
6 cups coarsely chopped yellow onions
1/2 cup sliced garlic cloves
1/4 cup grated fresh ginger
1-1/2 tbp ras el hanout (see Tip)
2 tsp saffron threads
1 tsp ground ginger
1 tsp ground black pepper
6 cups chicken stock or water
4 cups pomegranate juice
2 tsp pomegranate molasses or grenadine
1 tbp red wine vinegar
1 medium pomegranate (seeds only)
1/4 cup cilantro, roughly chopped
1/4 cup pistachios, chopped

Flaky salt, like Maldon or fleur de sel, for sprinkling

Prepration

1. Heat oven to 325 degrees. Season lamb shanks with salt.
2. In a large ovenproof pot with a lid, heat a thin film of oil. Working in batches to avoid crowding, and adjusting the heat to prevent scorching, brown the lamb shanks thoroughly over medium-high heat, about 3 minutes per side. Set aside on a rimmed baking sheet.
3. Add onion, garlic and ginger to the hot pan, sprinkle with salt and cook over moderate heat, stirring occasionally, until the onions start to become translucent, about 5 minutes.
4. Add the ras el hanout, saffron, ginger and pepper; cook for 1 minute, stirring continuously, until the spices smell fragrant. Add 1 cup stock and bring to a boil. Cook until syrupy, about 3 minutes, using a wooden spatula to scrape any browned bits from the bottom of the pan.
5. Return the lamb and any drippings from the baking sheet to the pot. Add the remaining stock and the pomegranate juice. Bring to a boil, then cover and bake for 2 to 2 1/2 hours, or until the lamb is very tender. Remove from the oven and place on top of the stove.
6. Transfer the lamb shanks to a baking sheet and cover with foil. Let the cooking liquid cool for 15 minutes, then skim off and discard the fat that has risen to the surface. Simmer the liquid until reduced to a sauce, stirring frequently, about 20 minutes.
7. Season to taste with salt, then add the vinegar and pomegranate molasses a few teaspoons at a time, until the sauce is balanced to your liking between sweet and sour. Return the shanks to the sauce and bring to a simmer, spooning the sauce over the shanks until the meat is hot and richly glazed.
8. To serve, place the lamb shanks on a platter or individual plates, and sprinkle with the pomegranate seeds, cilantro, pistachios, and salt.

Tip
Ras el hanout is a North African blend that can have as many as 30 spices. Buy it at a Middle Eastern market or spice specialist, or use 1/2 teaspoon each ground cumin, coriander, caraway, white pepper, allspice, ginger, nutmeg, cardamom and turmeric, and a healthy pinch of cayenne. Middle Eastern markets also carry pomegranate molasses, or use date syrup or sherry vinegar as a stand-in for the molasses.

NUTRITION

Food provides the energy and nutrients you need to be healthy. Nutrients include proteins, carbohydrates, fats, vitamins and minerals, among others. The percentages place here are only a guide.