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1
Heat oven to 325 degrees.
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2
Season lamb shanks with salt.
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3
In a large ovenproof pot with a lid, heat a thin film of oil.
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4
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.
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5
Set aside on a rimmed baking sheet.
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6
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.
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7
Add the ras el hanout, saffron, ginger and pepper; cook for 1 minute, stirring continuously, until the spices smell fragrant.
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8
Add 1 cup stock and bring to a boil.
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9
Cook until syrupy, about 3 minutes, using a wooden spatula to scrape any browned bits from the bottom of the pan.
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10
Return the lamb and any drippings from the baking sheet to the pot.
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11
Add the remaining stock and the pomegranate juice.
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12
Bring to a boil, then cover and bake for 2 to 2 1/2 hours, or until the lamb is very tender.
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13
Remove from the oven and place on top of the stove.
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14
Transfer the lamb shanks to a baking sheet and cover with foil.
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15
Let the cooking liquid cool for 15 minutes, then skim off and discard the fat that has risen to the surface.
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16
Simmer the liquid until reduced to a sauce, stirring frequently, about 20 minutes.
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17
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.
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18
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.
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19
To serve, place the lamb shanks on a platter or individual plates, and sprinkle with the pomegranate seeds, cilantro, pistachios and salt.
