Tag: lamb shanks

Braised Lamb Shank, Pomegranate Fig Sauce, Saffron Basmati

Braised Lamb Shank, Pomegranate Fig Sauce, Saffron Basmati

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.

Braised Lamb Shank, Pomegranate Fig Sauce, Saffron Basmati

Lamb Shank Dinner

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Gochujang Lamb Shanks, Polenta, Fresh Greens, Hot Mustard Sauce

Gochujang Lamb Shanks, Polenta, Fresh Greens, Hot Mustard Sauce

Gochujang Lamb Shanks
Creamy Parmesan Polenta
Fresh Wild Arugula, Mint, Scallions
Hot Mustard Sesame Garlic Sauce

Gochujang brings a fiery kick, while daikon radish provides a crisp, peppery contrast to the creamy polenta. A bold hot mustard sauce balances beautifully with the rich succulent meat. These lamb shanks are slow-braised in a tangy, sweet, and savory blend of pomegranate juice and figs, then finished under the broiler for a crispy exterior and meltingly tender, flavorful interior.

With its sweet heat and deep, fermented umami notes, gochujang—Korean red chili paste—offers a balanced fruitiness, a hint of smokiness, and layers of flavor from sun-dried Korean red peppers. It complements the meat and pomegranate-fig sauce perfectly, resulting in a dish bursting with vibrant flavors, contrasting textures, bold aromas, and a wild presentation.

Gochujang Lamb Shanks, Polenta, Fresh Greens, Hot Mustard Sauce

Gochujang Lamb Shanks Recipe

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Lamb Shanks with Cassoulet Beans

Lamb Shanks and Cassoulet Beans

Slow-Braised Lamb Shanks
Smoky Cassoulet Beans
With Kalamata Olives and Cherry Tomatoes
Gremolata Condiment

This is the second of two quick, slow-braised lamb shank dinners. QUICK and SLOW? Yes, as the lamb shanks are already slow-braised, from the refrigerated section at Costco. Are they as good as home-cooked braised shanks that take 2 1/2 hours? Of course not, but for a fast impressive meal, they rock. And the beautiful beans here are cooked one day ahead so assembling the entire dish takes less than 30 minutes.

The beans from Rancho Gordo are grown in California from classic French Tarbais seed stock. This white runner bean was developed over generations by French farmers to be the foundation for a traditional cassoulet. The combination of beans, olives, and tomatoes simmered with smoked paprika and red wine paired with lamb is heavenly.

Gremolata – a mix of chopped fresh parsley/lemon zest/garlic – adds an invigorating freshness and brightness to most braised meats. It builds another interesting layer onto this outstanding dish.

Lamb Shanks and Cassoulet Beans

Lamb Shanks and Cassoulet Beans Recipe

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Slow-Braised Lamb Shanks, Boursin Cheese Polenta

Slow-Braised Lamb Shanks, Boursin Cheese Polenta

Slow-Braised Lamb Shanks
Pomegranate-Fig Sauce
Over Boursin Cheese Polenta

As an old magician friend of ours used to say, “I’m going to blow your mind!”

How about a mouth-watering, restaurant-quality dish of braised lamb shanks with a pomegranate-fig sauce over boursin cheese polenta on the table in about 10 minutes?

Is it magic?

Slow-Braised Lamb Shanks, Boursin Cheese Polenta

Start the Clock

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Smoky Braised & Grilled Lamb, Anise Ginger Sauce

Cross-cut Lamb Shank braised until tender
in tamari, water, ginger, star anise, garlic, and sugar.

Finished on the grill and served with
a velvety aromatic sauce made from the braising liquid.

We are still in “test kitchen” mode, preparing a menu for our upcoming Sunken City Supper Club dinner affair. We serve ingredients that reflect the season at our events, so this one in Spring will include lamb. And, folks, we have a winner here! Back in September of ’08 Father Adam and I cooked Mark Bittman’s “Braised and Grilled Lamb Shanks.” That was a dish we haven’t forgotten, please take a look here to see exactly why that is.

We’re making that idea work for a large party by having our butcher cross-cut the shanks as we did for the Roman-style Orange Peel and Sage Osso Buco at our Sunken City Supper Club winter event.

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