Chef Cara Chigazola-Tobin gives lamb Oleana’s signature Arabic-Mediterranean touch with these pomegranate-braised shanks. Sweet and complex pomegranate molasses gets a spicy assist from smoky Turkish chili peppers and hearty tomato paste for an international medley. The slow-cooked lamb shanks are served with the braising liquid-turned-glaze and a handful of pomegranate seeds for texture that pops.
- 2 tablespoons olive oil
- 4-6 lamb shanks
- 4 onions, large diced
- 1/4 cup garlic, chopped
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 1/2 bottle white wine (about 2 cups)
- 1 cup tomato paste
- 2 cups brown sugar
- 1 tablespoon urfa
- about 8 ounces pomegranate molasses
- 1 pomegranate, seeded
- Preheat oven to 400F. Heat oil in a large pot over medium heat, then cook shanks, in 2 batches, for 5 minutes or until browned all over. Place the shanks in a large baking dish. Set aside.
- Add the onions, garlic, celery and carrots to pot. Cook, stirring, for 5 minutes, or until the vegetables are lightly browned. Season with salt and add the white wine. Simmer for 5 minutes to lightly reduce.
- Add the tomato paste, brown sugar, urfa and pomegranate molasses. Stir to combine
- Add the vegetable mixture to the baking dish with the lamb. Add enough water to just cover the lamb and cover the baking dish with 2 sheets of foil. Wrap tightly. Cook for 2 hours or until meat pulls away from bone easily; the time will depend on the size of the shanks.
- Remove the shanks from the braising liquid. (Be careful to keep them intact.) Strain and reserve the cooking liquid.
- In a pot, reduce the cooking liquid until it becomes glossy. Pour the sauce over the lamb shanks and garnish with pomegranate seeds.