Braised Lamb Shank, Pomegranate Fig Sauce
Spiced Saffron Basmati with Lentils and Golden Raisins
This quick lamb shank dinner joins my Lamb Shanks with Smoky Cassoulet Beans, Kalamata Olives, and Cherry Tomatoes, and another for Lamb Shanks over Boursin Cheese Polenta. The lamb shanks are slow braised in a tangy, sweet, and savory sauce with pomegranate juice and figs. The meat is incredibly tender and flavorful. It comes 2 shanks to a package and can be found in the refrigerated section at Costco.
The dish Braised Lamb Shank with Pomegranate Fig Sauce and Spiced Saffron Basmati is not a traditional recipe from one specific culture, but is strongly inspired by Persian and broader Middle Eastern flavors.
Sumac — a deep red, lemony spice commonly used in Middle Eastern cuisine adds another layer of intrigue. The lamb is very savory and rich, the rice is fragrant and slightly sweet, together they welcome a dusting of sumac to balance and enliven the dish.
Lamb Shank Dinner
Spiced Saffron Basmati with Lentils and Golden Raisins
Ingredients
- a generous pinch of saffron threads
- 1/2 c. beluga lentils
- 2 T. olive oil
- 1/4 c. onion, finely chopped
- 2 garlic cloves, minced
- 1 t. ground cumin
- 1/2 t. ground cardamom
- 1/4 t. ground cinnamon
- 1 c. basmati rice, rinsed
- 1/2 c. golden raisins
- sea salt and fresh ground pepper to taste
Method
Bloom saffron in 2 T. hot water while preparing other items.
Cook lentils according to package instructions, drain and set aside.
In a medium-sized pot, heat olive oil. Add onion and cook until translucent. Then add garlic, cumin, cardamom, and cinnamon and sauté for another minute.
Rinsed rice and raisins go in next, stir to coat with the spice mixture. Pour in 2 cups of water, prepared saffron, and a good pinch of salt and bring to a boil.
Reduce heat, cover, and simmer for 15 to 20 minutes until all the liquid is absorbed. Remove from heat.
Gently fold in the cooked lentils. Cover again and let rest while cooking the lamb.
Pomegranate Fig Lamb Shanks
Cut a 1″ slit near the end of the lamb shank pouch. Place on a microwave safe dish, slit side up so as to not lose any of the juices. Microwave on high for 7 minutes 30 seconds. Let stand for 2 minutes. Carefully remove lamb shank from the pouch. Pour the juices from the pouch into a small sauce pan. Heat over medium heat. Stir in a couple teaspoons of cornstarch slurry and whisk until slight thickened and glossy. Taste for seasoning.
If preparing two shanks, cook them separately.
To Serve
- parsley
- sumac
Spoon saffron basmati onto one side of shallow bowls. Place lamb shank on the other side. Spoon sauce over the lamb shank. Garnish with parsley and a dusting of sumac.
Paired with Timeless by Silver Oak 2020
Timeless is an elegant Napa Valley red blend with dark fruit, polished tannins, and a long, graceful finish — a natural match for the richness of lamb and the depth and complexity of the pomegranate fig sauce and spiced saffron basmati.