👨‍🍳 Instruktioner

1. 1

   Pat the lamb shanks dry with paper towels and season generously with salt and pepper.

   💡 Proffstips: Ensuring the shanks are dry helps with browning.
2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned. Remove the shanks and set aside.

   💡 Proffstips: Don't overcrowd the pot; sear in batches if necessary.
3. 3

   Add the chopped onion to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the tomato paste, pomegranate molasses, turmeric, cumin, and black pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.

5. 5

   Return the lamb shanks to the pot. Add the cinnamon sticks and cardamom pods. Pour in enough water or stock to mostly submerge the shanks.

   💡 Proffstips: The liquid should come about two-thirds of the way up the shanks.
6. 6

   Bring the liquid to a simmer, then cover the pot tightly. Reduce the heat to low and braise for 2.5 to 3 hours, or until the lamb is fork-tender and falling off the bone.

   💡 Proffstips: Check occasionally and add more liquid if it gets too low. You can also braise in a preheated oven at 325°F (160°C).
7. 7

   Once the lamb is tender, remove the shanks from the pot. If the sauce is too thin, simmer it uncovered over medium heat to reduce and thicken slightly.

   💡 Proffstips: Skim off any excess fat from the surface of the sauce.
8. 8

   Serve the lamb shanks hot, spooning the rich sauce over them. Garnish with fresh chopped parsley.

   💡 Proffstips: This dish is excellent served with rice pilaf or couscous.