Braised Pomegranate Lamb Shanks

Name: Braised Pomegranate Lamb Shanks
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 to 6 servings
Cuisine: Middle Eastern
Ingredients: 6 grass-fed lamb shanks; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp avocado oil; 3 large shallots, halved; 6 garlic cloves, smashed; 4 sprigs fresh thyme; 2 cups dry red wine; 2 cups pomegranate juice; 1 cup vegetable or chicken stock; 1 tsp whole black peppercorns; 2 tbsp arrowroot powder (optional); 0.5 cup pomegranate seeds; 0.5 cup finely chopped fresh flat-leaf parsley; 1 tsp grated lemon zest; 1 tbsp lemon juice; 1 garlic clove, finely chopped; 1 tbsp extra-virgin olive oil; 0.5 tsp kosher salt

Grass-fed lamb shanks slow-braised in red wine and pomegranate juice until fall-off-the-bone tender and finished with a pomegranate-parsley gremolata; pomegranate's polyphenols produce Urolithin A in the gut, a compound tied to cellular longevity.

From The Young Forever Cookbook

Prep: 15 min
Cook: 3 h
Total: 3 h 15 min
Yield: 4 to 6 servings
Category: Main Course
Cuisine: Middle Eastern

Nutrition (estimated)

per 1 shank with gremolata

Calories: 580 kcal
Protein: 50 g
Fat: 28 g
Carbs: 24 g
Fiber: 3 g
Sugar: 18 g
Sodium: 820 mg

Ingredients

6 grass-fed lamb shanks
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp avocado oil
3 large shallots, halved
6 garlic cloves, smashed
4 sprigs fresh thyme
2 cups dry red wine
2 cups pomegranate juice
1 cup vegetable or chicken stock
1 tsp whole black peppercorns
2 tbsp arrowroot powder (optional)
0.5 cup pomegranate seeds
0.5 cup finely chopped fresh flat-leaf parsley
1 tsp grated lemon zest
1 tbsp lemon juice
1 garlic clove, finely chopped
1 tbsp extra-virgin olive oil
0.5 tsp kosher salt

Pomegranate Lamb

Instructions

Heat oven to 325°F. Season lamb shanks with 1 tsp salt and pepper.
Heat avocado oil in a large Dutch oven over medium. Working in batches, sear shanks on all sides until golden, 7–8 min. Set aside on a rimmed plate.
Remove pot from heat; use residual heat to cook shallots about 3 min until golden. Add garlic and thyme; stir about 1 min until fragrant.
Return to medium-high heat. Add wine and deglaze, scraping up bits, boiling 3 min. Add pomegranate juice, stock, peppercorns, and remaining 1 tsp salt. Return shanks, adding stock if needed to nearly cover. Lay a dampened and crumpled piece of parchment directly on the shanks, cover with lid, and braise in oven 2–2½ hr until meat is very tender and falling off the bone.
Remove shanks. Bring braising liquid to a rolling boil over high heat. If desired, whisk arrowroot with water until smooth, stir into liquid, and cook until thickened enough to coat a spoon. Season to taste.
Gremolata: Combine pomegranate seeds, parsley, lemon zest and juice, and garlic. Stir in olive oil; season with salt and pepper.
Plate shanks, top with gremolata, and serve alongside your preferred grain or roasted vegetable.