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Braised Lamb Shanks with Pomegranate Jus
recipe
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London
Braised Lamb Shanks with Pomegranate Jus
Laila Mirza
Laila Mirza
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$1.00
A holiday table showstopper that's easy to make yet impressively delicious. These braised lamb shanks are cooked with pomegranate jus, creating a flavorful dish that's both tender and savory.
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You Need

4-6 servings
5:20
  • 4-6 lamb shanks (each shank comfortably feeds one)
  • 2 tsp salt
  • 4 large shallots thinly sliced
  • 4 cloves of crushed garlic
  • 2 sprigs of rosemary
  • 3-4 springs of thyme
  • 1/2 cup pomegranate molasses
  • 5 cups beef stock
  • 1/2 tsp of salt
  • enough water to cover
  • seeds of one pomegranate
  • bunch of mint leaves picked

    • How To

    1. Trim any excess fat off the lamb shanks and pat dry. Season heavily with salt on all sides.
    2. In a large oven-safe pot, add 1 tbsp of oil and heat up. Sear the lamb shanks until golden brown on all sides, working in batches.
    3. Preheat your oven to 150 C (300 F).
    4. In the same pot, add shallots and 1 tbsp of oil and cook until soft. Add garlic and herbs, cook for another 5 minutes.
    5. Add pomegranate molasses to deglaze the pan, scraping up brown bits from the bottom.
    6. Add beef stock and stir to combine. Return shanks to the pot, ensuring they're covered by the liquid.
    7. Bring to a boil, cover with lid, place in oven, and let braise for 4-5 hours, checking for fork tenderness after 3 hours.
    8. Remove shanks and keep warm. Strain the liquid into a pot and reduce over high heat until syrupy.
    9. Place meat into the reduced jus to warm, then serve on a platter garnished with pomegranate seeds and mint leaves.