Pomegranate Molasses Lamb Shanks
A hearty lamb main.
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INGREDIENTS
- 4 lamb shanks
- Olive oil
- 1 heaped tsp crushed ginger/ garlic paste
- 1 large red onion, chopped
- Roughly 4 large cloves of garlic, peeled
- 2 tsp cayenne pepper
- 1 tsp cumin powder
- 2 tbsp Harissa paste
- 2 tsp ground black pepper
- 2 tsp salt
- 3 tbsp pomegranate molasses
- Squeeze of lime juice
- 1/2 cup vegetable stock
- Pomegranate arils to serve
- (Taste and adjust seasoning if required)
METHOD
Wash and drain lamb shanks of any excess water.
Place the ginger/ garlic paste, cayenne pepper, harissa, salt, pepper, pomegranate molasses and lemon juice in a bowl and combine well to make a paste. Add 1 Tbsp olive oil and mix again.
Rub marinade all over lamb (keeping the bone clean). Set aside for an hour.
Preheat oven to 180 degrees Celsius.
In a Le Creuset 22cm Soup Pot, heat olive oil and fry onions till translucent. Add garlic and fry till just softened. Remove from heat, add more oil to deglaze the pan and then add shanks, searing till slightly browned and sealed. Add stock and then cover and place in your preheated oven for roughly 2-2 1/2 hours until the meat is tender and begins to pull away from the bone.
Most of the liquid will have evaporated during the cooking process, do not add water or any more stock as the remaining gravy will become too runny.
Check the liquid in the pan for seasoning, adding a little lime juice if you want more sharpness or a teaspoon more of molasses if you want more stickiness. Spoon some of the sauce over each shank and sprinkle with a little finely chopped mint and fresh pomegranate arils.
Spoon the remainder of the gravy into a gravy boat or jug for easy pouring.
Side suggestions: charred nectarine and watercress salad with pistachios and soft sheep’s milk cheese.
Image and recipe by Ibtesam Essa
