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Red Wine Braised Lamb Shanks with Pomegranate

Red Wine Braised Lamb Shanks with Pomegranate

Chef: Julie Logue-Riordan
Food Mood: Warm and Hearty
Cuisine: Regional American
Servings: 4


4 lamb shanks
3 cloves of garlic cut into slivers
Kosher salt
Freshly ground black pepper
2 tablespoons pomegranate molasses
2 tablespoons extra virgin olive oil
3 branches of fresh thyme

Brown and braise

2 tablespoons olive oil
1 cup 2003 Bourassa Vineyards, Rapsody Syrah
1 cup pomegranate juice
1 onion thinly sliced
4 garlic cloves whole
1 bay leaf
1 teaspoon Quatre Epices (4 spice blend)


4 Kumquats sliced thin
1 Pomegranate seeded

Quatre Epices

1 teaspoon allspice berries
1 teaspoon whole cloves
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon



1. Using a small sharp knife make an incision into 3-4 place in the shank and stuff each with a garlic sliver.
2. Sprinkle shanks with salt and pepper. Mix the pomegranate molasses, olive oil and any remaining garlic in a bowl and massage to coat the shanks evenly. Place in a plastic bag along with the thyme seal well. To marinate place bag in refrigerator over night. Turning to so any liquid is evenly distributed

Preheat the oven to 300 degrees.

1. Heat a heavy bottomed pan with a well fitting lid over medium high heat. Brown the shanks on all sides. (Alternatively you can brown under a broiler on a sheet pan.) This will take about 5 minutes. Then remove the shanks to a bowl and keep warm.

2. Pour off all but 1 tablespoon of the fat from the pan and return to low heat. Deglaze with red wine, by pouring the red wine in the pan and using a flat bottomed wooden spatula scrape up all the browned bits on the bottom. Add the onion, bay leaf and the garlic cloves. Return to lamb shanks to the pan and sprinkle with quatre epices. Add the pomegranate juice and bake for 2 to 2 1/2 hours until the meat is fork tender. About every half hour turn the shanks around in the braising so they all braise evenly.

3. Remove the lamb shanks to another pot and keep warm.

4. Set a strainer over and bowl and strain out the vegetables.

5. Tilt the braising pan and skim the fat. Collect the juice released from the shanks and skim the fat from that as well. Taste the sauce it should be rich and have a little body. Add in the onions and the garlic. If it is too acidic you may add a little stock or a pinch of sugar.

6. Place a shank on each plate and serve surrounded with a little of the sauce. Garnish with kumquats and pomegranate seeds.

Quatre Epices
Grind spices one at a time in a spice or coffee grinder. Mix together well. Use with in 2 weeks.

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