Description
These fall-off-the-bone tender lamb shanks are paired with chickpeas, carrots, and downright delicious sauce flavoured with tangy pomegranate molasses, aromatic saffron, and fresh mint and cilantro. Pair with cooked rice or couscous for a company-worthy dish.
Ingredients
Scale
- 6 lamb shanks, approx 3/4 lb each
- 3/4 tsp salt
- 3/4 tsp fresh ground black pepper
- 2 tbsp olive oil, divided
- 2 cups finely diced red onion
- 6 garlic cloves, minced
- 1 tbsp ground cumin
- 4 cups low-sodium beef broth
- 2 tbsp pomegranate molasses
- 1/2 tsp crumbled saffron threads
- 2 cups sliced carrots
- 1 can (19 oz) chickpeas, drained and rinsed
- 1/4 cup chopped fresh mint
- 1/4 cup chopped cilantro
Instructions
- Season shanks all over with salt and pepper. In a large heavy-bottomed pot or Dutch oven set over medium high heat, heat 1 tbsp olive oil. Add shanks and sear until well-browned on all sides. (Make sure not to crowd the pan - if your Dutch oven isn't large enough, work with batches of two or three shanks at a time instead.) Remove shanks from pot and set aside.
- Add remaining 1 tbsp olive oil and onion to the pot, and saute until golden brown, about 10 minutes. Add garlic and cumin, and saute for 1 minute longer or until fragrant.
- Add broth, pomegranate molasses and saffron. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits left behind. Return shanks to the pot. Bring to a simmer, then reduce heat to low and cook, covered, for 2 hours.
- Stir in carrots and chickpeas. Continue simmering, uncovered, for another 45 minutes, or until lamb is very tender and pulling away from the bone. Remove from heat. Stir in the mint and cilantro, and adjust the seasoning with more salt and pepper as needed. Serve immediately over hot couscous or rice.
Notes
Recipe adapted from Cooking Light (Jan 2006)
- Prep Time: 10 minutes
- Cook Time: 2 hours 45 minutes
- Category: Mains
- Method: Braised
- Cuisine: Middle Eastern