LAMB SHANKS WITH PEARS & PISTACHIOS

LAMB SHANKS WITH PEARS & PISTACHIOS image

Yield 8 Servings

Number Of Ingredients 14

Ingredients

8 medium lamb shanks (8-10lbs total)
1/4 CUP kosher salt plus more for seasoning
1/2 CUP olive oil
1 CUP chopped onion
1 CUP chopped carrots
10 garlic cloves, thinly sliced
1 1/2 TSP ground cardamom
1 3"-4" cinnamon stick
5 CUPs pomegranate juice
1 CUP natural unsalted pistachios, toasted, divided
8 small while Seckel pears, or 4 large Bosc, halved
1 TSP rose water
1/4 CUP chopped flat-leaf parsley
1/4 CUP chopped fresh mint

Steps:

Place lamb in a large roasting pan. Sprinkle 1/4 cup salt over; toss to coat. Loosely cover with foil or plastic wrap and chill for 24 hours. Preheat broiler. Divide shanks between 2 rimmed baking sheets. Broil lamb 1 sheet at a time, turning occasionally, until browned on all sides, about 15 minutes per batch. Reduce oven to 350 degrees. Heat oil in a large roasting pan over 2 burners set to medium-high heat. Add onion, carrots, and garlic; saute until lightly browned, about 10 minutes. Add ground cardamom and cinnamon stick and season generously with salt; cook, stirring, for 1 minute. Stir in pomegranate juice and 3 cups water, scraping up browned bits. Add 3/4 cup pistachios and reserved lamb, arranging the meatier part of the shanks in the liquid with bones facing upward. Cover pan tightly with a double layer of foil. Cook, basting and turning shanks every hour, until meat is tender and almost falling off the bone, about 3 hours. Uncover pan. Add whole pears, pushing to submerge; let cool completely at room temperature. Cover; chill overnight. Chop remaining 1/4 cup pistachios; cover and store airtight at room temperature. Preheat oven to 450 degrees. Scrape fat from surface of braising liquid in pan; discard. Heat lamb mixture over 2 burners set to medium heat, occasionally shifting shanks and stirring juices, until warmed through, 10-15 minutes. Gently transfer shanks to a large rimmed baking sheet. Scoop 1 cup braising liquid over. Roast, basting occasionally until glazed, 15-20 minutes. Meanwhile, add rose water to roasting pan with pears and bring to a simmer. Cook until sauce thickens, 10-12 minutes. Remove pears and reserve. Without pressing on solids, strain sauce into a bowl or measuring cup. Skim fat from surface. Place 1 lamb shank in each bowl. Drizzle sauce over lamb. Sprinkle with herbs ans reserved pistachios and serve with pears.