Lamb Shanks With Pomegranate and Walnuts

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like every braised dish, this lamb shanks recipe is higher whilst made in the future ahead.

INGREDIENTS

• 6 pounds lamb shanks (6–8 shanks, depending on size), trimmed
• Kosher salt, freshly ground pepper
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 1/2 cup olive oil, divided
• 2 medium onions, thinly sliced
• 6 sprigs thyme
• 4 garlic cloves, crushed
• 2 bay leaves
• 2 tablespoons all-purpose flour
• 1/2 cup dry red wine
• 4 cups (or more) low-sodium chicken broth
• 1 cup pomegranate juice
• 1/2 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

INSTRUCTIONS

1. Preheat oven to 350°F. place lamb shanks on a massive rimmed baking sheet; season generously with salt and pepper. blend cinnamon, turmeric, cumin, and cardamom in a small bowl; rub down spice mixture into lamb. allow relaxation 1 hour at room temperature or chill exposed as much as 12 hours (the longer, the higher).
2. If chilling, permit shanks sit down at room temperature 1 hour for even roasting.
3. heat 1/4 cup oil in a massive pot over medium-excessive. operating in batches, cook dinner lamb shanks till brown on all facets, 10–15 mins. transfer lamb to paper towels to empty.
4. Wipe out pot and let cool barely so that vegetables don’t burn. heat ultimate 1/four cup oil in pot over medium. upload onions, season with salt, and cook, stirring once in a while, till golden and softened, eight–10 minutes. upload thyme sprigs, garlic, and bay leaves and prepare dinner, stirring often, until aromatic, about 2 mins. Sprinkle flour over and stir vigorously to frivolously distribute. prepare dinner, stirring frequently, until flour is absorbed, about 1 minute. upload wine; bring to a simmer and cook dinner, stirring frequently, until thickened, about 2 mins. steadily stir in broth, pomegranate juice, and pomegranate molasses. bring to a simmer and cook dinner, stirring occasionally, until flavors meld, approximately 5 mins.
5. arrange lamb shanks in a single layer in a huge roasting pan. Pour in onion aggregate and push lamb shanks down into liquid (approximately 3-quarters of lamb shanks should be submerged; upload more broth if wished). cowl pan with foil and cook dinner lamb, turning now and again, until meat is fork-tender and almost falling off the bone, 1 half of–2 hours. dispose of pan from oven and permit lamb rest, covered, in liquid as a minimum half-hour.
6. switch lamb to a platter and tent with foil to keep heat. pressure braising liquid via a nice-mesh sieve right into a medium saucepan; skim off fat from surface and discard. upload walnuts to braising liquid and bring to a simmer over medium-excessive. cook till decreased with the aid of one-0.33, 15–20 minutes (sauce should be barely thickened and velvety). upload butter a chunk at a time, stirring after every addition till included earlier than including more; sauce need to look sleek. go back lamb to pot and cook dinner, stirring to coat, till heated thru. taste and regulate seasoning with salt and pepper.
7. arrange lamb over polenta on a platter and spoon walnuts and sauce over; pinnacle with lemon zest.
8. Do beforehand
9. Lamb shanks may be braised 1 day beforehand. relax exposed till bloodless, then cover and preserve chilled.