Pomegranate Braised Lamb Shanks the Ultimate Foggy Day Comfort Food

As the swathe of fog wraps around my little corner of Somerset, the world takes on a soft, mysterious quality. The air is crisp, and the only sound is the faint rustle of trees swaying in the cold breeze. On days like this, the craving for something hearty and warm calls loudly. What could be better than preparing Pomegranate Braised Lamb Shanks in your own kitchen?

The Allure of Slow Cooking

Foggy days create a perfect setting for cosy indoor slow cooking days. There's a satisfying comfort watching your meal come together, slowly filling the house with mouth watering aromas. The process of chopping, sautéing, and gently stirring spices becomes a joyful ritual.

Lamb shanks are the undisputed stars of this dish. These cuts of meat are rich in flavour and lend themselves perfectly to slow cooking. Over time, the tough tendon and connective tissue break down, leaving you with tender, flavourful meat that practically falls off the bone.

The Pomegranate Factor

Pomegranate elevates this dish both visually and flavour-wise. Its tartness beautifully balances the savoury taste of lamb, creating a satisfying flavour harmony. Using pomegranate juice as the braising liquid along with fresh seeds enhances not only the dish's aesthetics but also its texture. Those little seeds pack a punch, adding a sweet-tart burst that cuts through the richness of the lamb, making each bite a delight.

Pomegranate Braised Lamb Shanks Recipe

Ingredients

2 to 4 lamb shanks

Salt for seasoning

3 tbsp

1/2 cup water

1 large onion- diced

6 garlic cloves, smashed

1 large fennel bulb, chopped (

4–5 rosemary sprigs

2 bay leaves

 3 inch x 1 inch strip of orange zest

1 cinnamon stick

1 teaspoon whole fennel seeds

1 teaspoon cumin

1/2 teaspoon allspice

1/2 teaspoon salt

250ml red wine

250ml pomegranate juice, unsweetened

375ml beef stock

Pepper to taste

Splash red wine vinegar ( 1-2 teaspoons)

Fresh mint leaves ,torn or chopped

Method

1. Preheat your oven to 325°F (160°C).

2. Heat olive oil in a large Dutch oven over medium heat. Season the lamb shanks with salt and pepper, then brown them on all sides to create depth of flavour.

3. Remove the shanks and set them aside. In the same pot, add onion and fennel and sauté until softened.

4. Add the garlic and sauté for one minute. Stir in the spices for a minute, allowing them to become fragrant.

5. Pour in the wine and cook for a few minutes to boil of the alcohol, scraping the bottom of the pot to deglaze and release all the flavours.

6. Pour in the pomegranate juice and stock

7. Return the lamb shanks to the pot, ensuring they’re mostly submerged in liquid.

8. Cover and transfer to the oven. Braise for about 2.5 to 3 hours, or until the meat is tender.

9. Serve with fresh mint and pomegranate seeds scattered on top.