Lamb Shanks with Pears in Pomegranate Sauce
Lamb shanks are an inexpensive cut of meat begging to be slow cooked. Careful braising turns this tough cut of lamb into the most tender and succulent fall of the bone meat, while creating a luxurious depth of flavor in this delicious sauce. Lamb shanks are versatile, too, easily adaptable to recipes from many different cuisines. This recipe, inspired by the flavors of the Middle East and requires two days of preparation. However, with a little planning, it is well worth the effort making it the perfect special occasion or holiday meal that your family will enjoy.
Serves 8
Ingredients:
Directions:
The following day, Preheat oven to 350°F (175°C).
Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Add onion, carrots, and garlic; sautée until lightly browned, about 10 minutes. Add ground cardamom, cinnamon nutmeg and season with salt and pepper to taste; cook, stirring, for 1 minute. Stir in pomegranate juice, stock, wine and 2 cups water, scraping up browned bits. Add the lemon zest, thyme sprigs and bay leaves. Add 3/4 cup pistachios and reserved lamb, arranging the meatier part of the shanks in the liquid with bones facing upward. Cover the Dutch oven tightly with a double layer of foil. Cover with the lid and place the Dutch oven to the lower part of the oven and cook for 2 1/2 hours to 3 hours, or until the meat is fall apart tender. You can adjust the heat so that the liquid simmers very slowly, adding more liquid as needed.
Uncover the Dutch oven, Add whole pears, pushing to submerge into the braising liquid. Turn off the oven and let the shanks cool completely at room temperature, inside the oven. Remove the Dutch Oven and keep covered; place in the refrigerator and chill overnight. Chop remaining 1/4 cup pistachios; cover and store airtight at room temperature.
The next day, preheat the oven to 450°F.
Using a spoon, scrape the accumulated fat from surface of braising liquid in the pot and discard the fat. Place the pot in the oven and heat the lamb shanks until they are warmed through, 10–15 minutes. Remove thyme sprigs and bay leaves. Gently transfer shanks to a large rimmed baking sheet. Spoon 1 cup braising liquid over the shanks. Roast the shanks, basting occasionally, until glazed, 15–20 minutes.
Meanwhile, add rose water to the Dutch oven with pears and bring to a simmer. Cook until sauce thickens, to the desired consistency, 10–12 minutes. Remove pears and reserve. Without pressing on solids, strain sauce into a bowl or measuring cup. Skim any additional fat from the surface of the sauce.
To serve family style, carefully arrange the shanks on a platter. Drizzle sauce over lamb. Sprinkle with herbs (mint and parsley), lemon zest and reserved pistachios. Garnish with pears. Accompany with steamed Basmati rice, flatbread or a loaf of crusty French bread and mashed potatoes.
Cook's Notes: Pomegranate Juice: If you cannot find pomegranate juice at your local supermarket, feel free to use cranberry juice as a reasonable substitute. Wine: You can use any type of red wine, such as a Merlot, a Pinot Noir, or a Chianti. If you would like to omit the wine, just substitute with extra stock.
Sauce: For a quick method to thicken the sauce, mix 3 tablespoons of cornstarch with 1/4 cup of the sauce from the pot until completely dissolved. Pour the mixture into the simmering sauce, stirring quickly until completely blended. Let the sauce simmer for 4-5 minutes, or until thickened to desired consistency.
If the sauce is too thick, add a few tablespoons of stock or water. If the sauce is too thin, bring it to boil it over medium heat for about 10 minutes, or until the liquid has reduced to the right consistency.
Rosewater: Some brands of rosewater are more strongly perfumed than others. Use sparingly at first, then add more to taste.
8 medium lamb shanks (8–10 lb. total),trimmed of excess fat
kosher salt, to taste, plus more for seasoning
ground pepper, to taste, plus more for seasoning
4 tablespoons olive oil, divided
1 cup chopped onion
1 cup chopped carrots
10 garlic cloves, thinly sliced
1 1/2 teaspoons ground cardamom
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
5 cups pomegranate juice (See Cook's Notes)
2 cups beef stock
1 1/2 cups red wine
Zest of 1 lemon, plus 1 tablespoon more for garnish
A few thyme sprigs
2 fresh bay leaves
1 cup natural unsalted pistachios, toasted, divided
8 small whole Seckel pears, or 4 large Bosc pears, halved
1 teaspoon rose water
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
Wash and pat dry lamb shanks with paper towel. Place lamb in a large roasting pan. Sprinkle liberally with salt and pepper; toss to coat. Loosely cover with foil or plastic wrap and chill for 24 hours.
Transfer to a plate, tent with foil to keep warm, set aside.
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