Saturday, January 21, 2017

Orange Pomegranate Lamb Shanks by Christine Datian

While Doug and I are entertaining out-of-town family, Christine Datian has kindly offered to share several of her recipes which are regularly featured in the ‘Recipe Corner’ of The Armenian Mirror-Spectator. 
The first recipe we posted was her ‘Italian Pork Loin with Pasta and Vegetables’. Today we’re sharing her recipe for ‘Orange Pomegranate Lamb Shanks’, a hearty dish with complex flavors – a real crowd-pleaser!

We hope you’ll enjoy this, while we enjoy our family! See you soon!

Orange Pomegranate Lamb Shanks

Christine Datian’s Orange Pomegranate Lamb Shanks
Serves 4-6


6 -8 large lamb shanks (fat trimmed)
5-6 cloves garlic, peeled and crushed
2 medium onions, diced
2 stalks celery and tops, diced
2 carrots, peeled and diced
1 leek (white and light-green parts only), diced
1 small red bell pepper, seeded and diced
2 cups red wine or dry white wine (like cabernet or chardonnay)
1 cup low-sodium beef, lamb or vegetable broth
1 cup crushed stewed tomatoes
1/2 cup pomegranate juice
2 tablespoons pomegranate molasses
2 tablespoons each tomato paste and honey
1 teaspoon each Worcestershire sauce, dry mustard, peppercorns, paprika, and dried thyme
1 small orange, peeled, cut in quarters and 1 tablespoon finely chopped orange zest
2-3 sprigs fresh rosemary
Kosher or sea salt, Aleppo pepper, crushed red pepper flakes, and black pepper (to taste)
2 bay leaves
Pinch of ground cinnamon or allspice
 Olive or canola oil as needed
All-purpose flour

Garnishes: Pomegranate seeds, chopped mint, diced dried apricots and roasted walnuts

Pre-heat oven to 350°F.

Toss the lamb shanks in flour and lightly season with salt and pepper to coat on all sides.   In a large Dutch oven, heat 2-3 tablespoons of oil and brown lamb shanks on all sides; drain lamb shanks and set aside on a plate or tray.

Add the garlic, onions, celery, carrots, leeks, and bell pepper, and sauté for 5 minutes; return the lamb shanks to the Dutch oven and add the wine, broth,  tomatoes, pomegranate juice, pomegranate molasses, tomato paste, and honey, and bring to a boil, stirring until all ingredients are combined.

Season with choice of salt, Aleppo pepper, red pepper flakes, and black pepper; add Worcestershire sauce, dry mustard, peppercorns, paprika, thyme, orange quarters, orange zest, and rosemary; scatter bay leaves and cinnamon or allspice over lamb shanks, cover, and bake for 2½ hours or until lamb shanks are fork tender.  Check lamb shanks occasionally and baste with the sauce; add extra wine, if necessary.

Remove pan from oven, discard bay leaves, and skim extra fat from the top of the pan.  

Serve lamb shanks and vegetables in deep bowls on a bed of hot egg noodles, mashed potatoes, rice pilaf or bulgur pilaf, and top with extra sauce.

Garnish with pomegranate seeds, mint, diced dried apricots and roasted walnuts to taste.

Note: Pomegranate molasses may be found at most Middle Eastern stores and markets.
*Christine's recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at

*For Christine's recipes that have been published in Sunset and Cooking Light Magazines, go to:

No comments:

Post a Comment