SAMEH WADI'S LAMB SHANKS WITH POMEGRANATE AND SAFFRON

Sameh Wadi's Lamb Shanks With Pomegranate and Saffron image

This glossy, savory stew combines two staples of traditional Middle Eastern cooking: rich lamb and tangy, sweet-sour pomegranate. It makes a vivid main course, with each meaty shank garnished with bright pomegranate seeds - perfect for a festive dinner such as Eid al-Fitr, the feast day on the Muslim calendar that marks the end of daily fasting for Ramadan. Pomegranate molasses is easy to find in Middle Eastern markets. Date syrup or sherry or balsamic vinegar could also work, since the pomegranate juice in the recipe already provides the tannic flavors you are looking for in the sauce - but adjust the amount carefully to taste.

Provided by Julia Moskin

Time 3h

Yield 6 servings

Number Of Ingredients 18

Ingredients

6 lamb shanks, about 1 pound each
Sea salt
Grapeseed or canola oil
6 cups coarsely chopped yellow onions
Scant 1/2 cup sliced garlic cloves
1/4 cup grated fresh ginger
1 1/2 tablespoons ras el hanout (see note)
2 teaspoons saffron threads
1 teaspoon ground ginger
1 teaspoon ground black pepper
6 cups chicken stock or water
4 cups pomegranate juice
1 tablespoon red wine vinegar
2 teaspoons pomegranate molasses or grenadine
Seeds of 1 medium pomegranate
1/4 cup cilantro, roughly chopped
1/4 cup pistachios, chopped
Flaky salt, like Maldon or fleur de sel, for sprinkling

Steps:

Heat oven to 325 degrees. Season lamb shanks with salt.
In a large ovenproof pot with a lid, heat a thin film of oil. Working in batches to avoid crowding, and adjusting the heat to prevent scorching, brown the lamb shanks thoroughly over medium-high heat, about 3 minutes per side. Set aside on a rimmed baking sheet.
Add onion, garlic and ginger to the hot pan, sprinkle with salt and cook over moderate heat, stirring occasionally, until the onions start to become translucent, about 5 minutes.
Add the ras el hanout, saffron, ginger and pepper; cook for 1 minute, stirring continuously, until the spices smell fragrant. Add 1 cup stock and bring to a boil. Cook until syrupy, about 3 minutes, using a wooden spatula to scrape any browned bits from the bottom of the pan.
Return the lamb and any drippings from the baking sheet to the pot. Add the remaining stock and the pomegranate juice. Bring to a boil, then cover and bake for 2 to 2 1/2 hours, or until the lamb is very tender. Remove from the oven and place on top of the stove.
Transfer the lamb shanks to a baking sheet and cover with foil. Let the cooking liquid cool for 15 minutes, then skim off and discard the fat that has risen to the surface. Simmer the liquid until reduced to a sauce, stirring frequently, about 20 minutes.
Season to taste with salt, then add the vinegar and pomegranate molasses a few teaspoons at a time, until the sauce is balanced to your liking between sweet and sour. Return the shanks to the sauce and bring to a simmer, spooning the sauce over the shanks until the meat is hot and richly glazed.
To serve, place the lamb shanks on a platter or individual plates, and sprinkle with the pomegranate seeds, cilantro, pistachios and salt.