Pomegranate Glazed Lamb Shank recipe
Pomegranate Glazed Lamb Shank recipe
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Pomegranate Glazed Lamb Shank
This Pomegranate Glazed Lamb Shank recipe combines the richness of lamb with the tangy sweetness of pomegranate to create an unforgettable dish. The lamb shanks are slow cooked in a fragrant blend of spices, and the pomegranate glaze gives the dish a beautiful, glossy finish. Perfect for a special dinner or festive occasion, this Pomegranate Glazed Lamb Shank recipe balances savory and sweet flavors for a dish that’s tender, juicy, and bursting with flavor. The slow braising ensures the lamb becomes melt in your mouth tender, while the pomegranate reduction adds a delightful tartness that complements the meat beautifully.
Description
Lamb shank is one of those cuts of meat that, when cooked properly, yields an incredibly rich and flavorful dish. Pomegranate Glazed Lamb Shank recipe takes this humble cut and elevates it with an exotic combination of spices and fruit. The addition of pomegranate provides a sweet, slightly tart note that contrasts beautifully with the earthiness of the lamb. This dish is a perfect main course for winter nights or special gatherings, as its bold flavors and tender meat make a lasting impression.
The recipe begins with a basic braising technique, where the lamb shanks are seared to develop a rich brown crust. Then, they are slowly braised in a mixture of broth, herbs, and spices until the meat becomes tender and pulls away from the bone. The pomegranate glaze, which is made from fresh pomegranate juice, honey, and a touch of balsamic vinegar, is reduced to a syrupy consistency and drizzled over the shanks just before serving, imparting a gorgeous color and a complex balance of flavors.
The key to this Pomegranate Glazed Lamb Shank recipe success is the slow cooking process, which allows the lamb to absorb the flavors from the braising liquid while also staying moist and tender. The pomegranate glaze is the finishing touch, offering a contrast of sweet and savory flavors that make the dish truly stand out.
To serve, garnish with fresh herbs, such as parsley or mint, and perhaps some pomegranate seeds for added texture and a burst of color. This dish pairs wonderfully with simple sides like mashed potatoes, couscous, or roasted vegetables, making it a versatile option for different occasions.
Ingredients:
- 4 lamb shanks, bone in, trimmed of excess fat
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- Salt and freshly ground black pepper, to taste
- 1 cup dry red wine
- 2 cups chicken broth
- 1 cup pomegranate juice
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp fresh lemon juice
- Fresh herbs for garnish (mint, parsley, or cilantro)
- Pomegranate seeds (optional, for garnish)
Instructions:
- Sear the Lamb Shanks:
- In a large Dutch oven or heavy bottomed pot, heat the olive oil over medium high heat. Season the lamb shanks with salt and pepper.
- Once the oil is hot, add the lamb shanks to the pot and sear them on all sides until deeply browned (about 4-5 minutes per side). Remove the shanks and set them aside.
- Prepare the Aromatics:
- In the same pot, add the chopped onion and sauté for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Stir in the cumin, coriander, cinnamon, and ground cloves, cooking for 30 seconds to release the flavors of the spices.
- Deglaze and Braise:
- Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot (this is called deglazing). Let the wine reduce slightly for 2-3 minutes.
- Add the chicken broth to the pot, then return the lamb shanks to the pot, making sure they are partially submerged in the liquid.
- Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let the lamb braise for 2.5-3 hours, turning the shanks occasionally. The lamb should be fork tender and pulling away from the bone.
- Prepare the Pomegranate Glaze:
- While the lamb is cooking, combine the pomegranate juice, honey, and balsamic vinegar in a small saucepan. Bring to a simmer over medium heat and let it cook for 15-20 minutes, or until it thickens into a syrupy consistency. Remove from heat and stir in the fresh lemon juice.
- Finish the Dish:
- Once the lamb shanks are cooked through and tender, remove them from the pot and set aside.
- Increase the heat under the pot and let the braising liquid reduce for another 5-10 minutes if needed. Taste and adjust seasoning with salt and pepper.
- Drizzle the pomegranate glaze over the lamb shanks, then spoon some of the braising liquid over the top for extra flavor.
- Garnish and Serve:
- Serve the lamb shanks on a platter, garnished with fresh herbs and pomegranate seeds for a beautiful presentation. Enjoy with your choice of sides.
Notes:
- If pomegranate juice is hard to find, you can use a mix of cranberry or apple juice with a bit of lemon for acidity.
- If you want to enhance the depth of flavor, consider adding a cinnamon stick or a few cardamom pods to the braising liquid.
- Leftover lamb shanks can be stored in the fridge for up to 3 days. The flavors will continue to develop, and it can be reheated gently on the stovetop or in the oven.
Pomegranate Glazed Lamb Shank recipe
Ingredients
- 4 lamb shanks bone in, trimmed of excess fat
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- Salt and freshly ground black pepper to taste
- 1 cup dry red wine
- 2 cups chicken broth
- 1 cup pomegranate juice
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp fresh lemon juice
- Fresh herbs for garnish mint, parsley, or cilantro
- Pomegranate seeds optional, for garnish
Instructions
- In a large Dutch oven or heavy bottomed pot, heat the olive oil over medium high heat. Season the lamb shanks with salt and pepper.
- Once the oil is hot, add the lamb shanks to the pot and sear them on all sides until deeply browned (about 4-5 minutes per side). Remove the shanks and set them aside.
- In the same pot, add the chopped onion and sauté for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Stir in the cumin, coriander, cinnamon, and ground cloves, cooking for 30 seconds to release the flavors of the spices.
- Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot (this is called deglazing). Let the wine reduce slightly for 2-3 minutes.
- Add the chicken broth to the pot, then return the lamb shanks to the pot, making sure they are partially submerged in the liquid.
- Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let the lamb braise for 2.5-3 hours, turning the shanks occasionally. The lamb should be fork tender and pulling away from the bone.
- While the lamb is cooking, combine the pomegranate juice, honey, and balsamic vinegar in a small saucepan. Bring to a simmer over medium heat and let it cook for 15-20 minutes, or until it thickens into a syrupy consistency. Remove from heat and stir in the fresh lemon juice.
- Once the lamb shanks are cooked through and tender, remove them from the pot and set aside.
- Increase the heat under the pot and let the braising liquid reduce for another 5-10 minutes if needed. Taste and adjust seasoning with salt and pepper.
- Drizzle the pomegranate glaze over the lamb shanks, then spoon some of the braising liquid over the top for extra flavor.
- Serve the lamb shanks on a platter, garnished with fresh herbs and pomegranate seeds for a beautiful presentation. Enjoy with your choice of sides.
Notes
- If pomegranate juice is hard to find, you can use a mix of cranberry or apple juice with a bit of lemon for acidity.
- If you want to enhance the depth of flavor, consider adding a cinnamon stick or a few cardamom pods to the braising liquid.
- Leftover lamb shanks can be stored in the fridge for up to 3 days. The flavors will continue to develop, and it can be reheated gently on the stovetop or in the oven
