Pomegranate Braised Lamb Shanks​

Recipe by Brandon Hughes, Executive Chef, Aziza
Photography by Kyle Ripley, Haigwood Studios

Yield: 6-8 servings
4 large lamb shanks (foreshanks or hindshanks are fine)
Lamb Spice (recipe included)
oil as needed
1 quart mirepoix (50 percent onion, 25 percent celery, 25 percent carrot)
1/4 cup garlic cloves
1/2 cup tomato paste
16 ounces pomegranate juice
3-4 quarts chicken stock (preferably homemade)
2 bay leaves
basmati rice as needed for serving
golden raisins as needed for garnish
pine nuts as needed for garnish
fresh pomegranate seeds as needed for garnish
fresh chopped parsley as needed for garnish

At least 2 days before you plan to serve the dish, liberally rub lamb shanks with Lamb Spice and marinate overnight if possible.

Heat oven to 325 degrees.
Cover bottom of a large Dutch oven with a very thin layer of oil and heat over medium high. Brown each shank, taking care not to burn spices. Once shanks are browned, remove from pot and set aside. Add mirepoix and garlic and caramelize lightly in pan. Next, add tomato paste and pomegranate juice and reduce by three fourths. Be sure to continuously stir so tomato paste does not burn. Once reduced, add lamb back to pot along with chicken stock and bay leaves. Bring all contents of pot up to a boil. When boil is reached, cover and braise in oven for 2 1/2 hours.
Let braised items cool in liquid overnight. Once liquids have cooled, remove solid fat from surface and discard. Right before serving, remove shanks from liquid and reduce liquid by half. Return shanks to pot and further reduce liquid to sauce consistency while basting shanks. When shanks are warm, serve family style over basmati rice and garnish with golden raisins, pine nuts, fresh pomegranate seeds and parsley on top.

Lamb Spice
4 tablespoons ground coriander
1 tablespoon ground cumin
2 tablespoons ground turmeric
1 tablespoon ground black pepper
2 tablespoons kosher salt
2 tablespoons ground cinnamon

​For the Lamb Spice
In a bowl, combine all ingredients.
Flavors pairing suggestion: Yarden Pinot Noir Israel

AZIZA
1170 Howell Mill Road
404/968-9437
aziza-restaurant.com

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