Lamb Shanks with Pomegranate Sauce

Lamb shanks are rich, meaty, and succulent as the layer of fat that envelopes each shank bastes them while they cook. This Moroccan version features aromatic spices, which blend to give the shanks a punchy taste, while never overpowering their natural flavour. The addition of pomegranate juice brings a subtle sweet tart flavour to the sauce.

2 cups beef stock
1 cup pomegranate juice (derived from the seeds of 1 large or 2 medium pomegranates) or bottled juice
1 cup sweet red wine
2 Tbsp. tomato paste
1 tsp. ground cumin
1 tsp. sea salt
2 dozen juniper berries
½ tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground coriander
6 cloves garlic, smashed
2 Tbsp. extra-virgin olive oil
1 large onion, sliced
4 (12-16 oz) lamb shanks
sea salt
black pepper, freshly ground

Preheat the oven to 350°F (175°C/155°C fan, Gas Mark 3).

Season the shanks with kosher salt and pepper. Heat the olive oil in a braising pot and brown the shanks, over medium to high heat, on all sides, about 10 minutes. Be sure to stand the shanks on the edges to brown all sides. Remove the shanks and cook and stir the onion and garlic, over medium heat, until lightly softened, about 5 minutes. Add the spices, tomato paste, wine and stock. Stir over medium heat for 5 minutes. Add the shanks to the pot cover and roast for 2 hours. Check the shanks every 30 minutes, turning them over in the sauce each time you check and admire them. While the lamb cooks, Process the pomegranate seeds if starting from scratch, otherwise take a well-deserved break.

When the lamb is nearly cooked, after 1½ hours, add the pomegranate juice. Continue cooking 30 minutes longer or until the meat on the shank is buttery soft and nearly falling off the bone. When finished, the sauce will be thick and concentrated (you can thin it with a little water or stock if needed). Spoon the sauce over the shanks and serve alongside rice, noodles or couscous.