November 24, 2010

POM Braised Lamb Shanks over Israeli Couscous

I don't think there is any more of a perfect meal out there than braised lamb shanks, especially if they are done me I have had them stone cold and not so tender...these were not those. I braised the shanks for about 7 hours, so defiantly give yourself is totally worth it, no knife required in the end!

I made this for 8, cut in half if making between 2 or 4 shanks.

What you need:
Lamb Shanks 
16 oz. POM Wonderful Juice
1/2 C. Red Wine
5 cloves garlic
3 carrots
3 celery sticks
1 Red Pepper
1 onion
1/2 C. Pomegranate Arils
3 bay leafs 
2 tsp ground cumin
2-3 C. Hot Veggie or Chicken Broth 
small can of tomato paste

Step 1: Clean and Pat dry Lamb Shanks, cover in S&P.

Step 2: Heat Dutch oven up with and right before you put in shanks add 1 T. EVOO, add shanks and brown on all ends, this took me about 30-45min to do all 8 completely.

Step 3: While browning shanks, give your vegetables a rough chop and throw into food processor, it's done when it looks like baby food.

Step 4: Once Shanks are Browned remove and set aside, wipe out dutch oven, add a bit of EVOO and add vegetable puree, cook it till all of the liquid is gone and the mixture starts to brown, this can take awhile so chillax.

Step 5: Once it's browned add tomato paste and allow that to brown as well, at this point add your seasonings. 

Step 6: Once the tomato mixture has reached a dark color, start to add liquid in small amounts, first the wine and then the POM Wonderful, allowing it to boil and reduce a bit.

Step 7: Put Shanks Back into Dutch Oven and add enough stock to cover the Shanks, some sprigs of fresh herbs (sage, rosemary, thyme) shuffle them around and put in oven with lid on.

Step 8: Turn Shanks every 45min. to ensure the braise evenly, they are done once the meat is fork tender and looks like something Fred Flinstone would eat; all the meat on on one side of the bone. I braised my for 7 hours at a low heat 275˚, but you can do it quicker at 375˚. You will also notice the sauce reduce into a gravy consistency. 

When cooking is almost done pull them out and skim off fat that has risen from the top, I managed to get about 1 cup off.

Israeli Couscous
What you need:

Israeli Couscous
Water (1:1.5 to couscous)
1 Lemon Sliced
Dates Chopped
Mint Chopped
1/2-1/2 C. Pomegranate arils

Step 1: Boil water and add lemon slices, S&P and 1 T EVOO.

Step 2: Once boiling add in couscous and remove from heat, let it sit for 10min and absorb.

Step 3: Fluff with fork and add in dates, mint and arils, drizzle with EVOO, add S&P and cumin taste.

Top your Lamb Shank:
Mix chopped mint, lemon zest, and pomegranate arils, place on top of shanks, the heat will combust the oils from the lemon and mint to add to the aroma of your meal!

drizzle with braising liquid and top with mint, lemon mixture.

plate and enjoy this hearty, rustic meal!

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