Recipe Provided By"Two Purple Figs"
2 hrs 10 min
- 8 pounds American Lamb shanks, trimmed
- 1/4 cup Pomegranate Molasses (recipe below, or see Note)
- 2 tablespoons freshly ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon nutmeg
- 1 teaspoon cinnamon
- 2 tablespoons olive oil
- 8 cloves garlic, smashed
- 2 large red onions, sliced
- 1 cinnamon stick
- 1 cup beef, chicken or vegetable stock
Homemade Pomegranate Molasses
- 3 cups pure pomegranate juice
- 6 tablespoons granulated sugar
- 2 tablespoons lemon juice
- Fresh pomegranate arils, fresh minced parsley leaves, fresh sliced chili peppers
For Homemade Pomegranate Molasses: In a medium pot over medium-high heat, add pomegranate juice, sugar and lemon juice; bring to a boil. Reduce heat to low; allow the mixture to simmer for about 50 to 60 minutes until it has a syrup consistency and has reduced to about 1 cup in total.
Cool molasses for about 30 minutes. Can be refrigerated in an airtight container for up to 6 months.
For Lamb: In a large 3-quart oven-safe dish, place lamb shanks. Season with pomegranate molasses, pepper, salt, nutmeg and cinnamon; drizzle oil over all. Use tongs (or hands) to toss shanks very well with all seasonings. Add garlic and onions; toss with shanks, keeping most of the onions and garlic at the bottom of the dish so they act like a bed for the shanks. Add cinnamon and pour stock over lamb mixture.
Roast at 400°F for 1 hour; cover with foil (add extra stock if you’d like a saucy lamb shank). Roast (covered) for another 45 minutes to 1 hour until shanks are tender.
Remove the pan from the oven. Sprinkle pomegranate arils, parsley and chili peppers over the shanks. Serve and enjoy.
Note: Pomegranate Molasses is available in the ethnic aisle of most grocery stores. It’s made out of pure pomegranate juice, sugar and lemon juice, boiled and reduced to a consistency of a syrup. Use it on lamb, chicken, salads, drinks, sauces and for baking.
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