Recipe Provided By"Feasting at Home"
2 hrs 30 min
4 hrs 30 min
- 6 American Lamb shanks, 1 pound each
- Salt and ground pepper, to taste
- 2 tablespoons oil
- 6 garlic cloves, whole, peeled
- 5 rosemary sprigs or 3 bay leaves
- 2 large onions, cut into wedges, or 2 pounds pearl onions
- 2 large fennel bulbs
- 3 cups chicken or beef stock
- 1 (750ml) bottle ruby port
- 1 teaspoon whole fennel seeds
- 1 teaspoon whole peppercorns
- 1 teaspoon salt
- 2 cups pomegranate juice
- 1/2 cup pomegranate seeds
Slice the top 1 inch of the American Lamb shank down, releasing it from the bone. Generously salt and pepper shanks on all sides.
In an extra-large, heavy-bottom Dutch oven, heat oil. Working in batches, brown shanks well on all sides over medium-high heat; set shanks aside.
Reduce heat to medium; add garlic, rosemary, onions, and fennel to the same pot. Add stock and port; scrape up the browned bits and bring to a simmer. Place shanks back in the liquid, meaty side down; bring to a boil. Cover well; place Dutch oven in a 350 degrees F oven for 1-1/2 hours.
In a small pot, add pomegranate juice. Simmer uncovered over medium heat until reduced down to 1 cup, about 20 minutes. When shanks are tender, add 1 cup of strained shanks cooking liquid to the remaining pomegranate juice. Plate the shanks; drizzle a little pomegranate sauce over the top, garnishing with fresh pomegranate seeds.
Tip: This dish pairs well with a soft, creamy, Parmesan polenta. The shanks can be cooked ahead, refrigerated in the cooking liquid, then reheated, as well as the sauce.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest