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lamb shanks in pomegranate sauce

Lamb Shanks in Pomegranate Sauce

You will only need 15 minutes of hands on time to make these incredibly tender lamb shanks enhanced with flavours of pomegranate, mint, garlic and thyme!
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Prep Time 15 minutes
Cook Time 3 hours

Equipment

  • 1 large heavy-bottom casserole
  • 1 large plate or cutting board

Ingredients
  

  • 4 lamb shanks bone in, approx 400-450g each
  • 1 cup of chicken stock divided
  • 330 ml fresh pomegranate juice
  • 1/4 cups red wine vinegar
  • 2 tsp pomegranate molasses
  • 6-8 garlic cloves bruised
  • 2-3 sprigs of fresh thyme or 2 tsp dried
  • 1 tsp salt plus more to taste
  • 3-4 sprigs of mint with leaves on
  • Oil for browning
  • Pomegranate jewels for garnish

For marinated onions (optional):

  • 2 red onions or shallots thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp red vinegar
  • 1 tsp pomegranate molasses
  • 1 garlic clove minced
  • 1/2 tsp rock salt
  • 1 tbsp fresh mint leaves chopped

Instructions
 

  • Heat oil to medium high in a large iron-cast heavy-bottom skillet or casserole.
  • Brown shanks from all sides and transfer to a plate or a cutting board.
  • Deglaze the casserole with 1/2 cups of chicken stock. Scrape off all the brown bits and stir to incorporate.
  • Allow the stock to boil for 1-2 minutes to slightly reduce.
  • Add pomegranate juice, pomegranate molasses, red vinegar, garlic, thyme and mint and stir to combine.
  • Return the shanks to the casserole and bring the liquid to simmer.
  • Cover and lower the heat to absolute minimum (just enough for the shanks to bubble very gently).
  • Cook on stove top for 2 hours 45 minutes.
  • Check once or twice in between and add more stock if the liquid has reduced.
  • Remove the lid and check the shanks. By now, the liquid should have thickened and turned into a glaze. The meat should be falling off the bones.
  • If the liquid hasn't reduced, turn the heat up and allow to bubble fiercely until the sauce thickens.
  • Pull the bones out (use a paper towel to hold them because they will be hot) and watch the meat fall apart. So tender!!
  • Arrange the shanks on a plate and brush some more glaze over.
  • Serve garnished with mint leaves, pomegranate jewels and marinated onions.

Notes

  • You can refrigerate the leftovers and use them for a pulled lamb sandwich the day after!