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Comfort Food Reimagined: Slow-Cooked Lamb Shank with Pomegranate Molasses

There’s nothing quite like the comforting, rich flavor of a slow-cooked lamb shank. This recipe takes the traditional comfort food and elevates it with the unique and tangy flavor of pomegranate molasses. The result is a succulent, melt-in-your-mouth dish that’s perfect for a special dinner or a cozy night in.

In this recipe, we’re combining the tender texture of slow-cooked lamb with the vibrant, slightly tart taste of pomegranate molasses. This dish is sure to impress with its deep flavors and aromatic spices. Let’s reimagine comfort food with this exquisite Slow-Cooked Lamb Shank with Pomegranate Molasses!

Why This Recipe?

Slow-cooked lamb shank is a classic comfort food that’s loved for its rich, hearty flavor and tender meat. By adding pomegranate molasses, we introduce a layer of complexity that enhances the dish and provides a delightful contrast to the savory lamb. This recipe is perfect for those who appreciate a sophisticated twist on traditional comfort food.

This Slow-Cooked Lamb Shank with Pomegranate Molasses is a luxurious and flavorful dish that will become a highlight of any meal. Enjoy the warmth and richness of this reimagined comfort food.

Ingredients

For the Lamb Shank:

  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup beef broth
  • 1 cup pomegranate juice
  • 1/4 cup pomegranate molasses
  • 1 tablespoon tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Pomegranate seeds (for garnish)

Instructions

Preparing the Lamb Shank:

  1. Preheat your oven to 325°F (160°C).
  2. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
  3. Season the lamb shanks with salt and pepper.
  4. Brown the lamb shanks on all sides, about 3-4 minutes per side. Remove and set aside.

Preparing the Vegetables:

  1. In the same pot, add the chopped onion, garlic, carrots, and celery.
  2. Sauté until the vegetables are softened, about 5-7 minutes.
  3. Stir in the tomato paste, ground cumin, and ground cinnamon. Cook for another 2 minutes.

Slow Cooking the Lamb:

  1. Add the beef broth, pomegranate juice, and pomegranate molasses to the pot.
  2. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  3. Return the lamb shanks to the pot, making sure they are submerged in the liquid.
  4. Cover the pot with a lid and transfer to the preheated oven.
  5. Cook for 2.5 to 3 hours, or until the lamb shanks are tender and falling off the bone.

Serving:

  1. Carefully remove the lamb shanks from the pot and place them on a serving platter.
  2. Skim any excess fat from the cooking liquid and simmer until slightly thickened.
  3. Pour the sauce over the lamb shanks.
  4. Garnish with chopped fresh parsley and pomegranate seeds.
  5. Serve hot with your choice of side dishes, such as mashed potatoes or couscous.
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Comfort Food Reimagined: Slow-Cooked Lamb Shank with Pomegranate Molasses

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
A luxurious slow-cooked lamb shank recipe enhanced with the unique and tangy flavor of pomegranate molasses.

Ingredients

  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup beef broth
  • 1 cup pomegranate juice
  • 1/4 cup pomegranate molasses
  • 1 tablespoon tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Pomegranate seeds (for garnish)

Instructions 

  • Preheat your oven to 325°F (160°C).
  • In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
  • Season the lamb shanks with salt and pepper.
  • Brown the lamb shanks on all sides, about 3-4 minutes per side. Remove and set aside.
  • In the same pot, add the chopped onion, garlic, carrots, and celery.
  • Sauté until the vegetables are softened, about 5-7 minutes.
  • Stir in the tomato paste, ground cumin, and ground cinnamon. Cook for another 2 minutes.
  • Add the beef broth, pomegranate juice, and pomegranate molasses to the pot.
  • Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  • Return the lamb shanks to the pot, making sure they are submerged in the liquid.
  • Cover the pot with a lid and transfer to the preheated oven.
  • Cook for 2.5 to 3 hours, or until the lamb shanks are tender and falling off the bone.
  • Carefully remove the lamb shanks from the pot and place them on a serving platter.
  • Skim any excess fat from the cooking liquid and simmer until slightly thickened.
  • Pour the sauce over the lamb shanks.
  • Garnish with chopped fresh parsley and pomegranate seeds.
  • Serve hot with your choice of side dishes, such as mashed potatoes or couscous.

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