3 tarragon sprigs + 2 basil springs, tied with cooking twine
1½ cups pomegranate juice
1½ cups chicken stock (or veggie stock)
¼ cup red wine or chicken stock, for reduction
1.5 tablespoons heavy cream
¼ cup pomegranate seeds
Tarragon or mint leaves, for garnish
Instructions
Preheat the oven to 350°F. Combine coriander, cumin, chili powder, salt and pepper in a small bowl. Sprinkle lamb shanks with coriander mixture, then let rest for at least 15-20 minutes.
Coat the lamb shanks in cornstarch and set aside. Heat oil in a large Dutch oven over medium heat. Add shanks and cook until browned on all sides, 10–12 minutes. Transfer the lamb shanks to a separate dish and keep warm.
In the Dutch oven, add shallots and carrots. Cook in the fat drippings and continue stirring and scraping up any brown bits for about a minute. Add the cinnamon, then add in the tarragon and basil and pour in pomegranate juice and stock. Scrape pan again, then bring mixture to a simmer. Return the lamb shanks to the Dutch oven and season with additional kosher salt and black pepper to taste.
Cover the Dutch oven pot and transfer to the oven. Braise for 2 ½ hours.
Using kitchen tongs, carefully transfer the braised shanks to a serving dish and keep warm. Using a slotted spoon, remove the carrots, cinnamon, tarragon and basil and discard.
Transfer the braising liquid to a saucepan and reduce the sauce over medium heat. Add in wine or stock and continue simmering until reduced by half, about 15 minutes. Finish the sauce with cream and reduce for another 1-2 minutes.
Pour the source over the lamb and top with pomegranate seeds and garnish. Serve with your side of choice.
Recipe by My Digital Kitchen at https://www.mydigitalkitchen.ca/2024/03/19/pomegranate-braised-lamb-shanks/