Home Recipes Lamb Shanks with Lambic-Pomegranate Gravy

Lamb Shanks with Lambic-Pomegranate Gravy

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Braised lamb is popular throughout the Middle East; here, shanks braise in a tart lambic, and then the liquid is transformed into a luscious gravy spiked with tangy pomegranate molasses. Serve it with couscous or roasted squash.

Makes: 4 servings

Ingredients:
  • 2 teaspoons ground cumin
  • 1½ teaspoons dried marjoram leaves
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground allspice
  • 4 lamb shanks, trimmed (about 312 pounds total)
  • 1 tablespoon extra-virgin olive oil
  • 1 pound shallots, peeled
  • 2 12-ounce bottles lambic
  • 1 15-ounce can reduced-sodium beef broth
  • ¼ cup pomegranate molasses
  • 2 tablespoons cornstarch
  • 4 teaspoons water
  • pomegranate seeds, for garnish

Instructions:

1. Combine the cumin, marjoram, salt, allspice and pepper in a small bowl. Sprinkle all over the lamb shanks.

2. Heat the oil in a Dutch oven over medium-high heat. Brown lamb, working in 2 batches if necessary, 3 to 5 minutes total. Transfer to a plate. Add the shallots to the pan. Cook, stirring occasionally, until the shallots begin to brown, about 3 minutes total; transfer to a plate and set aside.

3. Add the lambic and broth to the pot; bring to a simmer. Nestle the lamb shanks into the pot, submerging the meaty side in the liquid. Cover and cook, turning the lamb every 30 minutes, until fork-tender, 1 1/2 to 2 hours.

4. Transfer the lamb to a plate and tent with foil. Pour braising liquid into a fat separator or medium bowl. If using a fat separator, pour the defatted braising liquid back into the pot. If using a bowl, skim fat from the top with a spoon, discard the fat, and pour the remaining liquid into the pot.

5. Whisk the pomegranate molasses into the braising liquid. Add shallots and bring to a simmer over medium-high heat, adjusting heat to maintain a simmer, and cook, stirring occasionally, until the shallots are tender and the liquid is reduced by about half, about 20 minutes.

6. Combine the cornstarch and water in a small bowl. Whisk enough of the cornstarch mixture into the gravy to thicken it to the desired consistency; boil 1 minute. Return the lamb to the pan and cook 5 minutes longer, turning the lamb occasionally. Serve sprinkled with pomegranate seeds.


 

Choose a Straight (Unblended) Lambic for this recipe

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