Recipe provided by | TWO PURPLE FIGS
INGREDIENTS
8 pounds of American lamb shanks, trimmed
1/4 cup of Pomegranate Molasses (see note)
1 tablespoon of Kosher salt
2 tablespoons of freshly ground black pepper
1 tablespoon of nutmeg
1 teaspoon of cinnamon
2 tablespoons of olive oil
2 large red onions, sliced
8 cloves of garlic, smashed
1 cinnamon stick
1 cup of beef. chicken or veggie stock
Garnish
Fresh Pomegranate arils for sprinkling
Fresh minced parsley leaves for shrinking
Fresh sliced chilli peppers for sprinkling
DIRECTIONS
Preheat the oven to 400 degrees.
In a large 3 quart oven safe dish, place the lamb shanks and season them with the pomegranate molasses, salt, pepper, nutmeg, cinnamon and drizzle the olive oil.
Use tongs (or your hands) to toss the lamb shanks very well with all the seasonings.
Add the sliced onions and crushed garlic cloves to the baking dish and tons them with the lamb shanks—keeping most of the onions and garlic at the bottom of the dish so they act like a bed for the lamb shanks.
Add in the cinnamon stick and pour the stock over the lamb mixture. Roast the shanks for one hour, and then cover the pan with foil (add extra stock if you’d like a saucy lamb shank). Roast (covered) for another 45 minutes- 1 hour until the shanks are tender.
Remove the pan from the oven, sprinkle some pomegranate arils over the lamb shanks, sprinkle parsley and chilli peppers too! Serve and enjoy!
Note: Pomegranate Molasses is available at the ethnic aisle of most grocery stores. It’s made out of pure Pomegranate juice, some sugar and lemon juice that are boiled and reduced to a consistency of a syrup. Homemade recipe below.
Homemade Pomegranate Molasses:
3 cups of Pure Pomegranate juice
6 tablespoons of granulated sugar
2 Tablespoons of lemon juice
Place all the ingredients in a medium size pot over medium high flame and bring to a boil. Reduce the heat to low and allow the mixture to simmer for about 50-60 minutes until it has ra syrup consistency and has reduced to about 1 cup in total.
Cool the molasses for about half an hour before storing it in an airtight container in the fridge for about 6 months.
Use it on lamb, chicken, salads, drinks, sauces and for baking!