[MED] 4 min
[LOW] 60 min + 30 min + 10 min
2 lb lamb shank
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 ¼ cups (300 ml) chicken broth
4 tablespoons pomegranate molasses
1 cinnamon stick
½ teaspoon fennel seeds
1 sprig fresh rosemary
1 bay leaf
1" piece fresh ginger, unpeeled
4 medium spring onions (60 g), halved lengthwise
3 rainbow carrots, cut into 3 pieces each
¼ cup (30 g) pomegranate seeds
Season lamb by rubbing salt and pepper on all sides; set aside. In a medium bowl, combine ingredients for Mixture A and set aside.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and sear lamb for 2 minutes on each side or until golden brown on both sides. Remove the lamb and wipe the oil in the pot with paper towels.
Add Mixture A and seared lamb back in the pot. Cover and braise over [LOW] heat for 60 minutes.
Add in onions and carrots and place lamb back on top of vegetables flipping side. Cover and braise over [LOW] heat for another 30 minutes.
Take out lamb and all vegetables and simmer sauce over [LOW] heat for 10 minutes or until sauce thickens. Drizzle the reduced sauce over lamb and vegetables. Sprinkle pomegranate and pistachios for garnish.
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