Juniper Pomegranate Braised Lamb Shank
This recipe comes from a cooking class with Lynne Vea. It was FABULOUS! Serve it with polenta.
1/4 tsp fennel
1 tbsp fresh rosemary or 1 tsp dried
1 tsp cumin seed
1" stick cinnamon
1 tsp coriander seed
1/2 tsp whole cloves
2 juniper berries
6 lamb shanks (~ 1 lb each) (or beef chuck roast, pork shoulder roast, lamb shoulder steak)
3 strips bacon, chopped (or smoked paprika)
1 yellow onion, chopped
5 cloves garlic, chopped
1/4 c. dried black currants
1 tbsp honey (or maple syrup or brown sugar)
1 tbsp red wine vinegar
1/2 c. red wine
1 c. pomegranate juice (+ 1/4 c. blood orange/citrus optional)
1 c. beef broth
black pepper
Combine spices in spice grinder and grind into coarse mixture.
In a large stove-to-oven pan, heat the oil very hot. Add the lamb shanks and brown well on both sides. Remove from the pan. Add the bacon to the hot pan and cook 3 minutes. Stir in the onions and garlic. Saute for 5 minutes or until the onions are transluscent.Stir in the spices and cook for 30 seconds more.
Deglaze with wine and cook until wine is syrupy (190F for 1 minute removes most of alcohol). Add beef stock. Add pomegranate juice. Add salt & black pepper and any other optional flavors. Taste for balance of flavors.
Add the lamb and the rest of the ingredients. Bring all to a simmer, cover and place in a 300-325F oven for about 2 hours or until the lamb is fork tender. Spoon off any floating fat and adjust the seasoning with salt and a pinch of red pepper flakes, if desired. Serve with polenta.
1/4 tsp fennel
1 tbsp fresh rosemary or 1 tsp dried
1 tsp cumin seed
1" stick cinnamon
1 tsp coriander seed
1/2 tsp whole cloves
2 juniper berries
6 lamb shanks (~ 1 lb each) (or beef chuck roast, pork shoulder roast, lamb shoulder steak)
3 strips bacon, chopped (or smoked paprika)
1 yellow onion, chopped
5 cloves garlic, chopped
1/4 c. dried black currants
1 tbsp honey (or maple syrup or brown sugar)
1 tbsp red wine vinegar
1/2 c. red wine
1 c. pomegranate juice (+ 1/4 c. blood orange/citrus optional)
1 c. beef broth
black pepper
Combine spices in spice grinder and grind into coarse mixture.
In a large stove-to-oven pan, heat the oil very hot. Add the lamb shanks and brown well on both sides. Remove from the pan. Add the bacon to the hot pan and cook 3 minutes. Stir in the onions and garlic. Saute for 5 minutes or until the onions are transluscent.Stir in the spices and cook for 30 seconds more.
Deglaze with wine and cook until wine is syrupy (190F for 1 minute removes most of alcohol). Add beef stock. Add pomegranate juice. Add salt & black pepper and any other optional flavors. Taste for balance of flavors.
Add the lamb and the rest of the ingredients. Bring all to a simmer, cover and place in a 300-325F oven for about 2 hours or until the lamb is fork tender. Spoon off any floating fat and adjust the seasoning with salt and a pinch of red pepper flakes, if desired. Serve with polenta.
