Description
Tender lamb shanks slow-braised in a rich Mediterranean-inspired sauce of red wine, pomegranate molasses, and aromatic herbs until they fall off the bone.
Ingredients
Scale
For the Crust:
- 4 lamb shanks (about 1 lb each)
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine
- 1/2 cup pomegranate molasses
- 2 cups beef or lamb broth
- 1 can (14 oz) crushed tomatoes
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tsp ground cumin
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Season lamb shanks generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add onion and garlic. Sauté until softened, about 5 minutes. Pour in red wine to deglaze, scraping up browned bits.
- Stir in pomegranate molasses, broth, crushed tomatoes, rosemary, thyme, and cumin. Bring to a simmer.
- Return lamb shanks to the pot, submerging them in the liquid. Cover and transfer to the preheated oven. Braise for 2.5 to 3 hours, until meat is tender and falling off the bone.
- Remove from oven. Skim off excess fat if desired. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.