SAMEH WADI'S LAMB SHANKS WITH POMEGRANATE AND SAFFRON
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. Pomegranate molasses is easy to find in Middle Eastern markets. Date syrup or sherry or balsamic vinegar could also work, since the pomegranate juice in the recipe already provides the tannic flavors you are looking for in the sauce - but adjust the amount carefully to taste.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 3h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat oven to 325 degrees. Season lamb shanks with salt.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- To serve, place the lamb shanks on a platter or individual plates, and sprinkle with the pomegranate seeds, cilantro, pistachios and salt.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jordan Bray
[email protected]This recipe is a keeper! The lamb shanks were cooked perfectly and the sauce was amazing. I will definitely be making this again and again.
Positive Girl
[email protected]This is my go-to recipe for lamb shanks. The meat is always tender and juicy, and the sauce is always delicious. I love that it's a one-pot meal, which makes cleanup a breeze.
Samuel Desmond
[email protected]I've made this recipe several times and it's always a hit. The lamb shanks are always fall-off-the-bone tender and the sauce is always rich and flavorful.
Chance Douglas
[email protected]This recipe is a must-try! The lamb shanks were fall-off-the-bone tender and the sauce was out of this world. I can't wait to make this again.
Ian elkins
[email protected]I highly recommend this recipe. The lamb shanks were cooked to perfection and the sauce was amazing. It's a great dish to impress your guests.
Remon Kha
[email protected]This is the best lamb shanks recipe I've ever tried. The meat was tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again.
Olivia Musiimenta
[email protected]I was very impressed with this recipe. The lamb shanks were cooked perfectly and the sauce was delicious. I will definitely be making this again.
Yvonne Bamberger
[email protected]This recipe is a winner! The lamb shanks were fall-off-the-bone tender and the sauce was to die for. I will definitely be making this again.
Ma Mait
[email protected]I highly recommend this recipe. The lamb shanks were tender and juicy, and the sauce was packed with flavor. It's a great dish to serve at a special dinner party.
Cerrylino “cerbits” Bitagara
[email protected]This recipe is a keeper! The lamb shanks were cooked perfectly and the sauce was amazing. I will definitely be making this again and again.
Eya Ayari
[email protected]I've made this recipe several times and it's always a hit. The lamb shanks are always fall-off-the-bone tender and the sauce is always rich and flavorful.
Yy Hh
[email protected]This recipe is a must-try! The lamb shanks were cooked to perfection and the sauce was out of this world. I can't wait to make this again.
Rojan Karki
[email protected]I was pleasantly surprised by this recipe. The lamb shanks were incredibly tender and the sauce was very flavorful. I will definitely be making this again.
Miigaa Madara
[email protected]This is my go-to recipe for lamb shanks. The meat is always tender and juicy, and the sauce is always delicious. I love that it's a one-pot meal, which makes cleanup a breeze.
Mary Beth Scott
[email protected]I followed the recipe exactly and the lamb shanks turned out perfectly. The meat was tender and juicy, and the sauce was rich and flavorful. I will definitely make this again.
Dawn Allard
[email protected]This recipe is a winner! The lamb shanks were cooked perfectly and the sauce was amazing. I will definitely be making this again.
Dani Ansari
[email protected]I love this recipe! The lamb shanks are always fall-off-the-bone tender and the sauce is so flavorful. It's a great dish to impress guests.
Prabin Praja
[email protected]This dish is a keeper! The lamb shanks were cooked to perfection and the sauce was absolutely delicious. I served it with mashed potatoes and roasted vegetables and it was a perfect meal.
Anita Mishra
[email protected]I was a bit hesitant to try this recipe as I'm not a big fan of lamb, but I'm so glad I did! The lamb was cooked perfectly and the sauce was rich and flavorful. I'll definitely be making this again.
DV8F8
[email protected]This lamb dish was a hit at our dinner party! The lamb shanks were fall-off-the-bone tender and the combination of flavors from the spices, herbs, and fruits was incredible.