Bones_ Recipes, History, and Lore - Jennifer McLagan [55]
Lamb Shanks in Pomegranate Sauce
In this recipe, lamb shanks are braised slowly in their own juices, making a rich concentrated sauce that is offset by the acidity of the pomegranate juice. Bottled pomegranate juice is becoming more readily available, but it has a rather grapey taste, and I prefer fresh pomegranate juice; it is easy to make (see page 116). If pomegranates are not in season, try the recipe using the bottled juice, or instead substitute 1 cup (250 ml) orange juice and ½ cup (125 ml) lemon juice, both freshly squeezed, for the pomegranate juice.
4 lamb shanks, about 12 ounces (350 g) each
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
12 garlic cloves, peeled
1 large rosemary sprig
1¼ cups (310 ml) pomegranate juice
⅓ to ½ cup (75 to 125 ml) pomegranate seeds for garnish
1. Preheat the oven to 300°F (150°C). Pat the lamb shanks dry and season them with salt and pepper. In a Dutch oven or flameproof casserole, heat the oil over medium-high heat and brown the shanks on all sides. Remove the pot from the heat and add the garlic cloves.
2. Cover the lamb with a damp piece of parchment paper and then the lid, place the pot in the oven, and braise for 1 hour, turning the shanks 2 or 3 times and checking to make sure that there is always a little liquid in the pot. There should be enough lamb juices to coat the bottom of the pot but, if necessary, add a couple of spoonfuls of water.
3. After 1 hour, add the rosemary, and check that there is still some liquid in the bottom of the pan, adding a little more water if necessary. Cook the shanks, covered, for another 1½ to 2 hours, or until the meat is very tender and almost falling off the bone.
4. Carefully transfer the shanks to a platter and keep them warm, loosely covered with aluminum foil. Discard the rosemary, and pour the juices and garlic into a glass measuring cup or small bowl; set the pot aside. Let the juices stand for a few minutes to allow the fat to rise to the top, then skim off the fat and discard.
5. Strain the liquid through a fine sieve back into the pot, pressing the cooked garlic through the sieve. Add 1 cup (250 ml) of the pomegranate juice to the pot, place over medium heat, and bring to a boil, deglazing the pot by scraping up the browned bits from the bottom. Continue to a boil until the sauce reduces and thickens. Check the seasoning.
6. Return the shanks to the pot and reheat gently, turning to coat with the sauce. Add enough of the remaining pomegranate juice to sharpen the flavor.
7. Serve the shanks coated with the sauce and sprinkled with pomegranate seeds.
Note: This recipe can be made up to 3 days ahead. Reheat the shanks in the sauce in a 300°F (150°C) oven for 35 to 45 minutes. Stir in the extra pomegranate juice and garnish with the seeds just before serving.
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Pomegranate Tips
The pomegranate is a dangerous fruit—its juice escapes easily, and it stains everything it hits.
The best method for removing the seeds and risk of splattering juices is Paula Wolfert’s. Using a small knife, cut out the crown or (blossom end) from the pomegranate, leaving a small crater. Then score the fruit lengthwise into four sections, cutting through the skin but not into the seeds. Fill a large bowl with cold water. Hold the fruit underwater and break it into 4 sections by placing your thumbs in the crater and pulling hard. Hold each section underwater, with the skin facing toward you, and press hard, pushing the seeds out. Most of the seeds will fall out, and the others can be removed from the white membrane by rubbing it with your fingertips. When you think all the seeds are out, turn the section over and check—there are always a couple hidden away. The seeds will sink to the bottom of the bowl, while the membrane will float. (Any white membrane that sinks still has a seed attached.)
An average pomegranate yields about 1 cup (250 ml) seeds. To juice a pomegranate, take the seeds you’ve just removed and put them in a blender. Blend until liquid, then strain