Sunday, 31 January 2010

Shredded Lamb Shank with Maple Syrup and Pomegranate Molasses

The combination of tangy pomegranate molasses and sweet maple syrup is just divine, there's so much natural chemistry between the two ingredients and it elevates the braised lamb to a whole new level.

Olive oil
2 lamb shanks
salt and pepper
2 carrots, peeled and chopped into small cubes
1 onion, chopped finely
1 celery, chopped finely
2 cloves of garlic, minced
1 cup full-bodied red wine
Beef broth
1-2 sprigs fresh rosemary
2 bay leaves
2 tablespoons pomegranate molasses
2 tablespoons maple syrup
1 tablespoon brown sugar

Preheat oven to 350C/180F.
Generously salt and pepper lamb shanks, then sear in dutch oven (or le creuset) till brown on all sides. Remove and let it rest on a plate.
Saute carrots, onion, celery and garlic for 5-10 minutes till the vegetables soften.
Add red wine to deglaze pot, then add rosemary, bay leaves and lamb shanks. Top off with beef broth so that the lambs are 3/4 submerged in liquid, then bring it to a boil. Once it boils, cover the top with two layers of foil, place the lid over the pot and bake in oven for 2 hours, until meat is falling off the bone.

Remove the vegetables and lamb and bring the liquid to a boil until it's been reduced by half and is of a thick, syrupy consistency. Add sugar, pomegranate molasses and maple syrup, and season to taste.
Shred lamb, then return it to the pot and let it simmer for 10 minutes so that the meat is glazed over. Serve with Greek yogurt. The braise tastes even better a day or two later. Stuff leftovers in a sandwich and grill it in a panini press.

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