Categories: Main Dishes

Orange Pomegranate Lamb Shanks by Christine Datian

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.
The first recipe we posted was her ‘Italian Pork Loin with Pasta and Vegetables’. Today we’re sharing her recipe for ‘Orange Pomegranate
Lamb Shanks’, a hearty dish with complex flavors – a real crowd-pleaser!


We hope you’ll enjoy this, while we enjoy our family! See
you soon!


Orange Pomegranate Lamb Shanks

Christine Datian’s Orange Pomegranate Lamb
Shanks

Serves 4-6


Ingredients:


6 -8 large lamb shanks (fat trimmed)

5-6 cloves garlic, peeled and crushed

2 medium onions, diced

2 stalks celery and tops, diced

2 carrots, peeled and diced

1 leek (white and light-green parts only), diced

1 small red bell pepper, seeded and diced

2 cups red wine or dry white wine (like cabernet or
chardonnay)

1 cup low-sodium beef, lamb or vegetable broth

1 cup crushed stewed tomatoes

1/2 cup pomegranate juice

2 tablespoons pomegranate molasses

2 tablespoons each tomato paste and honey

1 teaspoon each Worcestershire sauce, dry mustard,
peppercorns, paprika, and dried thyme

1 small orange, peeled, cut in quarters and 1 tablespoon
finely chopped orange zest

2-3 sprigs fresh rosemary

Kosher or sea salt, Aleppo pepper, crushed red pepper
flakes, and black pepper (to taste)

2 bay leaves

Pinch of ground cinnamon or allspice

Olive or canola oil
as needed

All-purpose flour


Garnishes: Pomegranate seeds,
chopped mint, diced dried apricots and roasted walnuts


Preparation:

Pre-heat oven to 350°F.


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

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