Braised Lamb Shanks

Shanks are great. They melt in your mouth and are so flavorful! And they are perfect for entertaining, because they are best braised the day before––just reheat and serve, with potatoes or rice. Shanks are perfect at the end of the summer when we are beginning to think of cozier foods.

Ingredients:

4 lbs. lamb shanks (3 to 6 shanks, preferably all about the same size)

¼ cup extra virgin olive oil

1 sweet onion, sliced

1 cup (one 16-ounce bottle) pomegranate juice

¼ cup apple cider vinegar

½ cup canned tomatoes or 4 medium fresh tomatoes, chopped 

5 large garlic cloves, minced

3 to 4 sprigs fresh rosemary (2 Tbsp.)

¼ tsp. red chile flakes, crushed (or to taste)

Salt to taste

Black pepper, freshly ground, to taste

Pomegranate seeds for garnish

Directions:

Preheat the oven to 250°F. In a large, deep-sided, oven-safe pan (cast-iron Dutch oven), heat oil over medium-high heat. Season the lamb shanks generously with salt, then brown them very well on all sides. Transfer the shanks to a plate and set aside.

On medium heat, add onion and cook, stirring frequently, about 4 minutes, or until the onion is starting to become transparent. Add pomegranate juice, scraping the bottom of the pan to release any browned bits. Add apple cider vinegar, tomatoes, garlic cloves, rosemary sprigs, and chile flakes, and bring the liquid to a simmer.

Return the lamb shanks to the pan, along with any juices. Let the liquid come back to a boil, then cover the pan with a lid and bake for about 3 to 3 1/2 hours, until the meat is very tender and almost-but-not-quite falling off the bone.

Remove the pan from the oven and let stand, covered, for 30 minutes.  

This is best served the following day. Allow to cool to room temperature and then put in the fridge overnight. The next day, scrape off any solidified fat and discard. Heat the shanks and liquid on the stovetop. 

Keep the shanks warm in the oven. Strain the braising liquid through a fine mesh strainer into a small bowl, and discard the solids. Allow the fat to rise to the top. 

Pour the liquid into a small saucepan. Place the pan over medium-high heat,  bring the liquid to a simmer, and allow to reduce for 5 to 10 minutes. Taste and adjust the seasonings.

Place the lamb shanks on a platter and spoon over the reduced braising liquid. Scatter pomegranate seeds over the lamb. Serve warm. Leftover meat will keep, tightly covered, in the fridge for 4 days, or in the freezer for up to 2 months.