Lamb Shanks With Pomegranate And Walnuts Recipe

Name: Lamb Shanks With Pomegranate And Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds lamb shanks (6-8 shanks, depending on size), trimmed; Kosher salt, freshly ground pepper; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground turmeric; 1 teaspoon ground cumin; 1/2 teaspoon ground cardamom; 1/2 cup olive oil, divided; 2 medium onions, thinly sliced; 6 sprigs thyme; 4 garlic cloves, crushed; 2 bay leaves; 2 tablespoons all-purpose flour; 1/2 cup dry red wine; 4 cups (or more) low-sodium chicken broth; 1 cup pomegranate juice; 1/2 cup pomegranate molasses; 2 cups walnuts, rinsed; 3 tablespoons unsalted butter, cut into pieces; Cooked polenta (for serving); 3 wide strips lemon zest, very thinly sliced lengthwise

Servings: persons

6 pounds lamb shanks (6-8 shanks, depending on size), trimmed
Kosher salt, freshly ground pepper
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 cup olive oil, divided
2 medium onions, thinly sliced
6 sprigs thyme
4 garlic cloves, crushed
2 bay leaves
2 tablespoons all-purpose flour
1/2 cup dry red wine
4 cups (or more) low-sodium chicken broth
1 cup pomegranate juice
1/2 cup pomegranate molasses
2 cups walnuts, rinsed
3 tablespoons unsalted butter, cut into pieces
Cooked polenta (for serving)
3 wide strips lemon zest, very thinly sliced lengthwise

1
Preheat oven to 350u00b0F. Place lamb shanks on a large rimmed baking sheet; season generously with salt and pepper. Mix cinnamon, turmeric, cumin, and cardamom in a small bowl; massage spice mixture into lamb. Let rest 1 hour at room temperature or chill uncovered up to 12 hours (the longer, the better).
2
If chilling, let shanks sit at room temperature 1 hour for even roasting.
3
Heat 1/4 cup oil in a large pot over medium-high. Working in batches, cook lamb shanks until brown on all sides, 10-15 minutes. Transfer lamb to paper towels to drain.
4
Wipe out pot and let cool slightly so that vegetables don't burn. Heat remaining 1/4 cup oil in pot over medium. Add onions, season with salt, and cook, stirring occasionally, until golden and softened, 8-10 minutes. Add thyme sprigs, garlic, and bay leaves and cook, stirring often, until fragrant, about 2 minutes. Sprinkle flour over and stir vigorously to evenly distribute. Cook, stirring often, until flour is absorbed, about 1 minute. Add wine; bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Gradually stir in broth, pomegranate juice, and pomegranate molasses. Bring to a simmer and cook, stirring occasionally, until flavors meld, about 5 minutes.
5
Arrange lamb shanks in a single layer in a large roasting pan. Pour in onion mixture and push lamb shanks down into liquid (about three-quarters of lamb shanks should be submerged; add more broth if needed). Cover pan with foil and cook lamb, turning occasionally, until meat is fork-tender and almost falling off the bone, 1 1/2-2 hours. Remove pan from oven and let lamb rest, covered, in liquid at least 30 minutes.
6
Transfer lamb to a platter and tent with foil to keep warm. Strain braising liquid through a fine-mesh sieve into a medium saucepan; skim off fat from surface and discard. Add walnuts to braising liquid and bring to a simmer over medium-high. Cook until reduced by one-third, 15-20 minutes (sauce should be slightly thickened and velvety). Add butter a piece at a time, stirring after each addition until incorporated before adding more; sauce should look glossy. Return lamb to pot and cook, stirring to coat, until heated through. Taste and adjust seasoning with salt and pepper.
7
Arrange lamb over polenta on a platter and spoon walnuts and sauce over; top with lemon zest.
8
Lamb shanks can be braised 1 day ahead. Chill uncovered until cold, then cover and keep chilled.

3356

kcal

Calories

230

Fat

Carbs

262

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 pounds lamb shanks (6-8 shanks, depending on size), trimmed, Kosher salt, freshly ground pepper, 1 1/2 teaspoons ground cinnamon, 1 1/2 teaspoons ground turmeric, and more.

Yes, Lamb Shanks With Pomegranate And Walnuts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Shanks With Pomegranate And Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions