Pomegranate Glazed American Lamb Shank with Creamed Kale and Garlic Confit Potatoes

For the Creamed Kale:  In a sauté pan, sauté kale, onion and garlic in butter until dry. Add cream and milk; cook for 30 minutes on low.  When mixture is thick, add cheddar, parmesan and nutmeg; cook for another 20 minutes on low. Season to taste with salt and pepper. 

For the Garlic Confit Potatoes:  In a 4-inch-deep pan combine potatoes, oil, rosemary, garlic, salt and pepper; cover with a parchment-lined piece of paper.  Cook for 1 to 2 hours at 350°F, or until potatoes are tender. Remove potatoes from oil; set aside until needed. 

For the Pomegranate Gremolata: In a bowl, combine pomegranate arils, lemon zest, orange zest, lime zest, parsley and mint. Refrigerate until needed. 

For the American Lamb Shank:  Pat dry the lamb shanks; season with salt and pepper. In a Dutch oven over medium-high heat, heat oil; sear lamb shanks on all sides until they reach a deep brown color. Remove all but 2 tablespoons of oil from the Dutch oven. 

Sauté thyme, celery, carrots, onion and garlic in pot until aromatic. Add tomato paste; cook for 2 to 4 minutes. Deglaze the pan with wine; reduce the liquid by half. Add lamb shanks back to the pot. Add stock, pomegranate juice and molasses; allow to come to a simmer. When liquid begins to simmer, cover the pot; transfer to the 350°F oven. Braise for 2 to 3 hours or until meat begins to fall off the bone. Remove lamb shanks from liquid and keep warm. 

Reduce braising liquid until it reaches desired consistency and flavor. Strain all vegetables and herbs from the sauce; return lamb shanks back to the sauce. 

To assemble: In a small sauté pan, warm the confit potatoes, seasoning with salt and pepper. Plate the warm lamb shank with the warm Creamed Kale and a portion of the Garlic Confit Potatoes. Top the Pomegranate Lamb Shank with the Pomegranate Gremolata.