Sometimes distinct ingredients come together so well that they seem destined to team up. Such is the way with this braised lamb dish, combining the bold, gamey flavor of lamb shanks, the tang of pomegranate and the herby, peppery notes of Cabernet Franc. Each complements and balances the other while retaining its own rich, complex notes.
Braising is an ideal method for cooking lamb, as it gently breaks down the meat’s toughness for tender morsels positively bursting with flavor. In this case, only 10 minutes of preparation is required before letting the dutch oven take over for a few hours as the flavors meld to perfection.
Serve with mashed potatoes, roasted Brussels sprouts or your favorite roasted vegetables and pair with a Pennsylvania Cabernet Franc, which brings structure and balance to each savory bite.
Pomegranate Braised Lamb
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 193 min | 203 min |
Ingredients
- 4 (1-pound each) lamb shanks
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 cup Cabernet Franc
- 1 cup pomegranate molasses
- 2 cups low-sodium beef broth
- 1/4 cup preserved lemon, thinly sliced
- Chopped fresh parsley, for garnish
- Pennsylvania Cabernet Franc, for serving
Method
- Preheat oven to 325°F. Season lamb shanks on all sides with salt and black pepper.
- Heat olive oil in large oven-safe pot or Dutch-oven over medium-high heat. Add lamb, and sear on all sides, about 2 to 3 minutes per side. Remove and set aside.
- Add onions and cook until translucent, about 3 to 4 minutes. Add garlic, cumin, coriander, cinnamon and cardamom, and cook until fragrant, about 30 seconds.
- Pour in wine, scraping bottom of pot to release any browned bits. Simmer until wine is reduced by half, about 3 to 5 minutes. Add pomegranate molasses and broth, and stir until combined.
- Return lamb shanks to pot, ensuring they are submerged in liquid. Cover with lid and transfer to oven. Cook until lamb is tender and an internal temperature of 145° F is reached, about 2 1/2 to 3 hours.
- Plate lamb shanks and top with preserved lemon and remaining sauce. Garnish with parsley. Serve with Pennsylvania Cabernet Franc.
The PA Vines & Wines series was created in collaboration with the Pennsylvania Wine Association with Round 8, Act 39 grant funding from the Pennsylvania Liquor Control Board (PLCB).
The Pennsylvania Winery Association (PWA) is a trade association that markets and advocates for the limited licensed wineries in Pennsylvania.
- Recipe and photos: Dish Works
