Description
A rich, comforting dish featuring tender short ribs and lamb shank braised in a savory garlic-rosemary jus with a sweet-tart pomegranate-honey glaze.
Ingredients
Scale
For the Crust:
- 2 lbs beef short ribs, bone-in
- 1 lb lamb shank
- 1 cup pomegranate juice
- 1/4 cup honey
- 6 garlic cloves, minced
- 2 sprigs fresh rosemary
- 1 onion, chopped
- 2 carrots, chopped
- 2 cups beef broth
- 1/4 cup red wine
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Season short ribs and lamb shank with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear meat on all sides until browned, then remove.
- In the same pot, sauté onion, carrots, and garlic until softened, about 5 minutes. Add red wine to deglaze, scraping up browned bits.
- Return meat to the pot. Add beef broth, rosemary, pomegranate juice, and honey. Bring to a simmer, then cover and transfer to a preheated 325°F oven. Braise for 2.5–3 hours until meat is fork-tender.
- Remove meat and strain the braising liquid into a saucepan. Simmer until reduced to a thick jus, about 15 minutes. Serve meat drizzled with the jus.
Notes
You can customize the seasonings to taste.