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Pomegranate lamb shanks recipe
Pomegranate lamb shanks recipe
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Prep Time:
30 minutes
Cook Time:
175 minutes
Total Time:
205 minutes
Indulge in succulent slow-cooked lamb shanks for a cozy family favorite in the winter.
Ingredients:
  • 6 lamb shanks
  • 36.40 gm extra virgin olive oil
  • 1 large brown onion, thinly sliced
  • 4 garlic cloves, crushed
  • 2 tsp ground coriander
  • 2.50 gm ground cinnamon
  • 1 tsp ground allspice
  • 20.00 ml finely chopped fresh rosemary
  • 193.05 gm whole cranberry sauce
  • 250.00 ml pomegranate juice
  • 255.00 gm salt reduced chicken style liquid stock
  • 40.00 ml pomegranate molasses
  • 62.50 ml dried cranberries
  • 500g Brussels sprouts, halved
  • 50g butter, chopped
  • 772.50 gm milk
  • 225.00 gm instant polenta
  • 20.00 ml pistachio kernels, roughly chopped
  • 40.00 ml natural flaked almonds, toasted
  • 40.00 ml chopped fresh at-leaf parsley leaves
Instructions:
  • Preheat the oven to 160C/140C fan-forced. Heat half of the oil in a large flameproof casserole dish over high heat. Brown shanks in batches for 5 to 7 minutes until golden all over. Transfer to a large plate.
  • Heat the remaining oil in the dish over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes or until it softens. Stir in the garlic, coriander, cinnamon, allspice, and rosemary, and cook for 1 minute until fragrant.
  • Pour in the flavorful combination of sauce, juice, stock, and molasses, allowing the mixture to come to a boil. Nestle the shanks back into the dish in a single layer and cover before baking for 2 hours. Finish by stirring in the dried cranberries and baking uncovered for an additional 30 minutes until the shanks reach ultimate tenderness.
  • Boil sprouts until almost tender, about 2 minutes. Drain well. Heat half the butter in a large frying pan over medium-high heat, then add sprouts. Sauté for 8 to 10 minutes until golden and crisp, stirring occasionally. Season with salt and pepper to taste.
  • In a medium saucepan, meld milk and 2 cups water. Bring to a boil over medium-high heat. Gradually incorporate polenta while stirring continuously. Lower the heat to medium-low. Cook and stir for 5 minutes until thickened. Mix in the remaining butter until melted. Season with salt and pepper to taste.
  • Mix together pistachios, almonds, and parsley in a small bowl. Serve the shanks over polenta with sprouts, pan juices, and sprinkle with the parsley mixture.

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