📝 About This Recipe
This exquisite centerpiece dish pays homage to the symbolic 'Z'roa' of the Passover Seder while offering a melt-in-your-mouth texture that only hours of slow braising can achieve. Infused with the brightness of pomegranate molasses and the warmth of classic aromatic herbs, these shanks are naturally leaven-free and sophisticated. The result is a rich, velvet-like sauce and meat that falls effortlessly off the bone, making it the crowning jewel of any festive Pesach meal.
🥗 Ingredients
The Lamb
- 4 pieces Lamb shanks (trimmed of excess fat, roughly 1lb each)
- 2 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Extra virgin olive oil (for searing)
The Braising Aromatics
- 1 large Yellow onion (diced small)
- 2 medium Carrots (peeled and diced)
- 2 pieces Celery stalks (diced)
- 6 pieces Garlic cloves (smashed and peeled)
- 2 tablespoons Tomato paste (Kosher for Passover)
The Braising Liquid
- 2 cups Dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups Beef or Lamb stock (unsalted, Kosher for Passover)
- 3 tablespoons Pomegranate molasses (adds a signature tartness)
- 3 sprigs Fresh rosemary (whole)
- 4 sprigs Fresh thyme (whole)
- 2 pieces Bay leaves (dried)
For Garnish
- 1/2 cup Fresh pomegranate seeds (for a pop of color and acidity)
- 2 tablespoons Fresh mint leaves (finely chiffonade)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Pat the lamb shanks completely dry with paper towels; this is crucial for achieving a deep, caramelized crust.
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2
Generously season all sides of the lamb shanks with kosher salt and freshly cracked black pepper.
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3
In a large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat until shimmering. Sear the shanks in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the shanks and set aside on a plate.
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4
Lower the heat to medium. In the same pot, add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
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5
Add the smashed garlic cloves and tomato paste. Stir constantly for 2 minutes until the paste turns a deep rust color and smells fragrant.
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6
Pour in the red wine, using a wooden spoon to scrape up all the 'fond' (the brown bits) from the bottom of the pot. Let the wine simmer and reduce by half.
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7
Stir in the stock, pomegranate molasses, rosemary, thyme, and bay leaves. Bring the liquid to a gentle simmer.
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8
Return the lamb shanks to the pot along with any accumulated juices. The liquid should come about halfway to two-thirds of the way up the shanks.
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9
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3 to 3.5 hours, turning the shanks once halfway through, until the meat is fork-tender.
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10
Carefully remove the shanks from the pot and place them on a warm platter. Cover loosely with foil to keep moist.
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11
Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface.
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12
Simmer the strained sauce over medium-high heat for 10-15 minutes until it reduces to a glossy, thick consistency that coats the back of a spoon. Taste and adjust seasoning.
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13
Place the shanks back into the sauce briefly to glaze them, or pour the sauce directly over the shanks on the serving platter.
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14
Garnish with fresh pomegranate seeds and mint just before bringing to the table for a vibrant, fresh finish.
💡 Chef's Tips
Always pat the meat dry before searing; moisture is the enemy of a good crust. If you can't find pomegranate molasses, you can simmer 1 cup of pomegranate juice with 1 tablespoon of sugar until reduced to a thick syrup. For the best flavor, make this a day in advance; the flavors develop overnight and it makes it easier to remove solidified fat. Don't rush the braise; if the meat isn't falling off the bone, it needs another 30 minutes. Ensure your wine is 'Kosher for Passover' to maintain the dietary requirements of the holiday.
🍽️ Serving Suggestions
Serve alongside a creamy cauliflower purée for a starch-free, silky accompaniment. Pair with roasted root vegetables like parsnips and sweet potatoes to soak up the rich sauce. A crisp, bitter herb salad with parsley and lemon helps cut through the richness of the lamb. Serve with a full-bodied Mevushal Cabernet Sauvignon to complement the wine in the sauce. For a traditional touch, serve over a bed of fluffy mashed potatoes (if your custom allows) or quinoa.