Pomegranate Braised Lamb Shanks

This dish is a real winter warmer and perfect to prepare in the afternoon for a dinner party. The fall-off-the-bone lamb shanks are braised in a beautifully balanced pomegranate infused sauce that has the perfect touch of sweetness while still being savoury. Pair these shanks with your favourite side, we chose classic buttery mash.

Ingredients

• 4 Lamb shanks
• Olive oil to brown the meat
• 2 shallots cut into 8ths
• 3 medium carrots, diced
• 4 cloves of garlic, diced
• 1 tbsp of flour
• 1 tbsp soft brown sugar
• 1 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp allspice
• 1/4 tsp chilli flakes
• 2 tbsp balsamic vinegar
• 240ml pomegranate juice
• 500ml beef stock
• 2 sprigs of fresh rosemary
• 2 bay leaves
• Pomegranate arils to garnish

Method

1. To begin, season the lamb shanks with salt and pepper and leave them to come to room temperature. Then preheat the oven to 160°C.
2. Next, brown the lamb shanks. To do this, heat the oil in a large Dutch oven and add the lamb shanks two at a time, turning every few minutes until a crust forms on all sides. Transfer the shanks to a clean plate and continue until all the shanks are browned.
3. Now add the diced carrot and shallots to the Dutch oven and saute until golden. Then add the garlic and continue cooking for a few more minutes.
4. Next, sprinkle over the flour and stir until everything is coated. Add the sugar, paprika, cumin, allspice and chilli flakes and stir again to combine.
5. Then add the balsamic vinegar and deglaze using a wooden utensil to scrape off any caramelisation.
6. Now return the lamb shanks to the pot and pour over the pomegranate juice and beef stock. Add the rosemary sprigs and bay leaves. The shanks should be about 2/3 covered with liquid.
7. Bring everything to a boil and then place the lid on the dish and braise in the oven for 3 hours.
8. Serve with your accompaniment of choice and pomegranate arils sprinkled on top.
9. Enjoy!

Images by HM

Dutch oven – Staub

Crockery – John Julian

Linens – Gayle Warrick