Orange Pomegranate Lamb Shanks by Christine Datian
7 years ago
While Doug and I are entertaining out-of-town family, Christine Datian has kindly offered to share several of her recipes which are regularly featured in the ‘Recipe Corner’ of The Armenian Mirror-Spectator.
Toss the lamb shanks in flour and lightly season with salt and pepper to coat on all sides. In a large Dutch oven, heat 2-3 tablespoons of oil and brown lamb shanks on all sides; drain lamb shanks and set aside on a plate or tray.
Add the garlic, onions, celery, carrots, leeks, and bell pepper, and sauté for 5 minutes; return the lamb shanks to the Dutch oven and add the wine, broth, tomatoes, pomegranate juice, pomegranate molasses, tomato paste, and honey, and bring to a boil, stirring until all ingredients are combined.
Season with choice of salt, Aleppo pepper, red pepper flakes, and black pepper; add Worcestershire sauce, dry mustard, peppercorns, paprika, thyme, orange quarters, orange zest, and rosemary; scatter bay leaves and cinnamon or allspice over lamb shanks, cover, and bake for 2½ hours or until lamb shanks are fork tender. Check lamb shanks occasionally and baste with the sauce; add extra wine, if necessary.
Remove pan from oven, discard bay leaves, and skim extra fat from the top of the pan.
Serve lamb shanks and vegetables in deep bowls on a bed of hot egg noodles, mashed potatoes, rice pilaf or bulgur pilaf, and top with extra sauce.
Garnish with pomegranate seeds, mint, diced dried apricots and roasted walnuts to taste.
Note: Pomegranate molasses may be found at most Middle Eastern stores and markets.
*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at http://thearmeniankitchen.com/
*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: http://www.myrecipes.com/search/site/Datian