Lamb Shanks with Pomegranate and Walnuts

• Meat

  • 6 lbs Lamb shanks

• Produce

  • 2 Bay leaves
  • 4 Garlic cloves
  • 2 Onions, medium
  • 1 cup Pomegranate, juice
  • 6 sprigs Thyme
  • 3 Wide strips lemon, zest

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Condiments

  • 1/2 cup Pomegranate molasses

• Pasta & Grains

  • 1 Polenta, cooked

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 tsp Cardamom, ground
  • 1 1/2 tsp Cinnamon, ground
  • 1 Kosher salt
  • 1 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground
  • 2 cups Walnuts

• Dairy

  • 3 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

Found on bonappetit.com

Ingredients

• 6 pounds lamb shanks (6–8 shanks, depending on size), trimmed
• Kosher salt, freshly ground pepper
• 1½ teaspoons ground cinnamon
• 1½ teaspoons ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon ground cardamom
• ½ cup olive oil, divided
• 2 medium onions, thinly sliced
• 6 sprigs thyme
• 4 garlic cloves, crushed
• 2 bay leaves
• 2 tablespoons all-purpose flour
• ½ cup dry red wine
• 4 cups (or more) low-sodium chicken broth
• 1 cup pomegranate juice
• ½ cup pomegranate molasses
• 2 cups walnuts, rinsed
• 3 tablespoons unsalted butter, cut into pieces
• Cooked polenta (for serving)
• 3 wide strips lemon zest, very thinly sliced lengthwise
• Pomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets, some supermarkets, and online.