Lamb Shank with Pomegranates
- Cook
- 104 min
-
[MED] 4 min
[LOW] 60 min + 30 min + 10 min
2 lb lamb shanks
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
Braising Liquid
1 ¼ cups (300 ml) chicken broth
4 tablespoons pomegranate molasses
1 cinnamon stick
½ teaspoon fennel seeds
1 sprig fresh rosemary
1 bay leaf
1" piece fresh ginger, unpeeled
4 medium spring onions (60 g), halved lengthwise
3 rainbow carrots, cut into 3 pieces each
Garnish
¼ cup (30 g) pomegranate seeds
Pistachio (optional)
Season lamb by rubbing salt and pepper on all sides; set aside. In a medium bowl, combine ingredients for Braising Liquid and set aside.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and sear the lamb for 2 minutes on each side or until golden brown. Remove the lamb and wipe the oil in the pot with paper towels.
Add Braising Liquid and the seared lamb back in the pot. Cover and braise over [LOW] heat for 60 minutes.
Add in onions and carrots, then place lamb back on top of vegetables, flipping it to the other side. Cover and braise over [LOW] heat for another 30 minutes.
Remove the lamb and all vegetables from the pot. Reduce the sauce over [LOW] heat for 10 minutes or until it thickens. Drizzle the reduced sauce over the lamb and vegetables. Sprinkle with pomegranate seeds and pistachios for garnish.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
