Persian Inspired Lamb Shanks

0
536

My husband and son love Greek lamb shanks.  I love the smell as they braise but at the end of the day, I’m not a fan.  I find them too greasy and tasting like overcooked chalk.  So, I’m always in the hunt for a lamb shank recipe that bursts with flavors.

I put the following recipe together after visiting the Middle East Market where I seized upon pomegranates, fresh limes and, of course, lamb shanks.

Talk about the house smelling good!  I kept going outside just so I could walk back into the house to take in the heavenly smell of the cirtusy lamb braising in the oven.

The shank was tender and its broth was delicious for dipping bread and topping israel couscous. This was not a greasy, dry, chalky final product.

4  lamb shanks, silver skin removed

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon turmeric

Juice of 2 limes

1 large onion, roughly chopped

2-3 garlic cloves, chopped

zest of 1 fresh lime

zest of 1 orange

2-3  thyme sprigs

2 bay leaves

Sprig of rosemary

½ cup mint, roughly chopped

1 cup Pomegranate seeds

4 cups hot chicken broth

2 cups pomegranate juice

2 tablespoons roughly chopped parsley, for garnish

2 tablespoons roughly chopped mint for garnish

Mix salt, pepper and turmeric together and then rub all over the lamb shanks, Set aside.

Prepare onions, garlic, mint, zest.

In a dutch oven, saute lamb shanks in vegetable oil until lightly browned.  Set aside.

Preheat the oven to 350 degrees.

Remove all but 2 T of oil from the pan and add onions and garlic.  Saute until onions are soft.

Add everything, except garnishes, to the pan and bring to a boil.  Cover.  Place the covered pot into the oven and let bake for 1 – 1 ½ hours – until the lamb is tender.

Remove from the oven and remove shanks from the pot.

Skim fat off cooking liquids and then boil to reduce fluid.

Serve shanks and broth over rice or Iserali couscous, garnished with chopped parsley and mint.