Pomegranate Braised Lamb

  • 21 Oct - 27 Oct, 2017
  • Mag The Weekly
  • Cookery


· 4½ lb. lamb shanks

· Salt and freshly ground pepper, to taste

· 3tbsp vegetable oil

· 1 large yellow onion, diced

· 1tbsp garlic, minced

· 1tbsp tomato paste

· 1tsp fresh thyme, chopped

· 1tsp ground cinnamon

· 1tsp ground cumin

· ½ tsp allspice

· 1 bay leaf

· 2 cup beef/lamb stock

· 1 cup pomegranate juice

· 2tbsp honey

· 6 carrots, peeled and halved lengthwise

· 1tsp rice vinegar

· 1tbsp fresh flat-leaf parsley, chopped

· 1/3 cup pomegranate seeds

· Cooked couscous for serving


Season the lamb shanks with salt and pepper. Place a slow cooker over medium-high heat. Heat two tablespoons of the oil. Working in two batches, brown the lamb on all sides, for seven to eight minutes per batch, then transfer to a platter. Warm remaining oil in the cooker; add the onion and cook, stirring occasionally until tender, for seven to eight minutes. Add the garlic, tomato paste, thyme, cinnamon, cumin, allspice and bay leaf, and stir constantly for a minute. Add half the stock and pomegranate juice, and simmer for five minutes. Add the honey, leftover broth, salt, pepper and lamb.

Cover and cook with the slow-cooker on high for about three hours. Add the carrots and cook until the lamb is tender, for about an hour more. Transfer the lamb and carrots to a large platter. Skim the excess fat off the sauce. Uncover the cooker, turn the heat on high and boil until the sauce until thickened, for about 10 minutes. Stir in vinegar. Pour the sauce over lamb and sprinkle with parsley and pomegranate seeds. Serve immediately with couscous.