Lamb Shanks With Pomegranate and Saffron

• Meat

  • 6 Lamb shanks

• Produce

  • 1/4 cup Cilantro
  • 1/2 Scant cup Garlic cloves
  • 1/4 cup Ginger, fresh
  • 1 tsp Ginger, ground
  • 4 cups Pomegranate, juice
  • 6 cups Yellow onions

• Condiments

  • 2 tsp Pomegranate molasses or grenadine

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 2 tsp Saffron threads
  • 1 Salt, flaky
  • 1 Sea salt

• Oils & Vinegars

  • 1 Grapeseed or canola oil
  • 1 tbsp Red wine vinegar

• Nuts & Seeds

  • 1/4 cup Pistachios

• Liquids

  • 6 cups Chicken stock or water

• Other

  • Seeds of 1 medium pomegranate
  • 1 ½ tablespoons ras el hanout (see note

Found on cooking.nytimes.com

Description

Directions

• Heat oven to 325 degrees. Season lamb shanks with salt. In a large ovenproof pot with a lid, heat a thin film of oil. Working in batches to avoid crowding, and adjusting the heat to prevent scorching, brown the lamb shanks thoroughly over medium-high heat, about 3 minutes per side. Set aside on a rimmed baking sheet. Add onion, garlic and ginger to the hot pan, sprinkle with salt and cook over moderate heat, stirring occasionally, until the onions start to become translucent, about 5 minutes. Add the ras el hanout, saffron, ginger and pepper; cook for 1 minute, stirring continuously, until the spices smell fragrant. Add 1 cup stock and bring to a boil. Cook until syrupy, about 3 minutes, using a wooden spatula to scrape any browned bits from the bottom of the pan. Return the lamb and any drippings from the baking sheet to the pot. Add the remaining stock and the pomegranate juice. Bring to a boil, then cover and bake for 2 to 2 1/2 hours, or until the lamb is very tender. Remove from the oven and place on top of the stove. Transfer the lamb shanks to a baking sheet and cover with foil. Let the cooking liquid cool for 15 minutes, then skim off and discard the fat that has risen to the surface. Simmer the liquid until reduced to a sauce, stirring frequently, about 20 minutes. Season to taste with salt, then add the vinegar and pomegranate molasses a few teaspoons at a time, until the sauce is balanced to your liking between sweet and sour. Return the shanks to the sauce and bring to a simmer, spooning the sauce over the shanks until the meat is hot and richly glazed. To serve, place the lamb shanks on a platter or individual plates, and sprinkle with the pomegranate seeds, cilantro, pistachios and salt.