Pomegranate Roasted American Lamb Shanks

  

June 27, 2022

Recipe provided by Pomegranate Roast Lamb Shanks • Lamb Shanks Video | Two Purple Figs, courtesy of the American Lamb Board (Pomegranate Roasted American Lamb Shanks | American Lamb).


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Ingredients

8 lbs American lamb shanks, trimmed

1/4 cup Pomegranate molasses (see note)

1 tbsp Kosher salt

2 tbsp Freshly ground pepper

1 tbsp Nutmeg

1 tbsp Cinnamon

2 tbsp Olive oil

2 large Red onions, sliced

8 cloves Garlic, smashed

1 Cinnamon stick

1 cup Beef, chicken or veggie stock

Garnish

Fresh pomegranate arils for sprinkling

Fresh minced parsley leaves for sprinkling

Fresh sliced chili peppers for sprinkling

Directions

1Preheat the oven to 400 degrees.

2In 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.

3Use tongs (or your hands) to toss the lamb shanks very well with all the seasonings.

4Add 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.

5Add 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.

6Remove the pan from the oven, sprinkle some pomegranate arils over the lamb shanks, sprinkle parsley and chili peppers too! Serve and enjoy!

 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!

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