Lamb Shanks with Moroccan Spices and Pomegranate Molasses
A good butcher or quality supermarket will stock both lamb shanks and a premade veal stock.
Ingredients
- 4 medium to large Lamb Shanks
- 1 large White Onion peeled and finely sliced
- 2 sticks Celery washed and very finely sliced
- 500 ml quality Veal or Beef Stock
- 250 ml quality Red Wine
- 250 ml Pomegranate Molasses
- 100 ml Olive Oil
- 50 gr Soft Brown Sugar
- 50 gr Plain Flour
- A splash Red Wine Vinegar
- 1 large Orange juiced and zested
- 3 large cloves Garlic peeled and crushed
- 2 Bay Leaves
- 1 Cinnamon Stick
- 2 teaspoons Ground Coriander
- 1 teaspoon Ground Cumin
- ½ teaspoon Ground Allspice
- ½ teaspoon Ground Ginger
- Sea Salt and freshly ground Black Pepper
To garnish
- A small handful of fresh Coriander washed, dried and finely chopped
- 1 Pomegranate de-seeded
Equipment
- Deep-sided oven-proof casserole dish
Instructions
- Preheat your oven to 325 F / 170 C / Gas Mark 3. Remove lamb shanks from packaging and pat dry with kitchen paper. Season generously.
- Heat the oil, in a large heavy-bottomed frying pan, over a medium heat and brown the shanks on all sides. When browned transfer the shanks meat side down, into a deep-sided, oven-proof casserole.
- Add the onions and celery to the pan, reduce the heat, and cook until soft and golden brown. Add the flour, garlic, and ground spices and cook out for a couple of minutes stirring continuously.
- Pour in the wine, stock, red wine vinegar, and molasses continuing to stir, then carefully pour the liquid over the lamb. Add the cinnamon stick, orange peel and bay leaves. Add a little freshly boiled water if you need to cover the lamb with liquid.
- Place the casserole onto the heat and bring to the boil. Cover with a tight fitting lid or a double layer of foil and place into your oven.
- Cook for one and half hours then carefully remove from the oven and check progress. Depending on the size the shanks will need between thirty minutes to an hour more cooking time. If the cooking liquid is running down top up with a little freshly boiled water.
- When the lamb is cooked remove from the sauce and keep warm and skim off any excess fat. If you want the sauce thicker you can gently simmer for a few minutes in a small pan. Check the seasoning.
- Serve the lamb with the sauce, fresh pomegranate seeds and chopped coriander.
Notes
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