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Lamb Shanks with Pears and Pistachios

Lamb Shanks with Pears and Pistachios

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  • 8 medium lamb shanks (8–10 lb. total)
  • 1/4 cup kosher salt plus more for seasoning
  • 10 garlic cloves, thinly sliced
  • 1 1/2 teaspoons ground cardamom
  • 1 cup natural unsalted pistachios, toasted, divided
  • 8 small whole Seckel pears, or 4 large Bosc pears, halved
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh mint

Recipe Preparation

  • Place lamb in a large roasting pan. Sprinkle 1/4 cup salt over; toss to coat. Loosely cover with foil or plastic wrap and chill for 24 hours.

  • Preheat broiler. Divide shanks between 2 rimmed baking sheets. Broil lamb 1 sheet at a time, turning occasionally, until browned on all sides, about 15 minutes per batch.

  • Reduce oven to 350°. Heat oil in a large roasting pan over 2 burners set to medium-high heat. Add onion, carrots, and garlic; sautée until lightly browned, about 10 minutes. Add ground cardamom and cinnamon stick and season generously with salt; cook, stirring, for 1 minute. Stir in pomegranate juice and 3 cups water, scraping up browned bits. Add 3/4 cup pistachios and reserved lamb, arranging the meatier part of the shanks in the liquid with bones facing upward. Cover pan tightly with a double layer of foil.

  • Transfer roasting pan to the oven. Cook, basting and turning shanks every hour, until meat is tender and almost falling off the bone, about 3 hours.

  • Uncover pan. Add whole pears, pushing to submerge; let cool completely at room temperature. Cover; chill overnight. Chop remaining 1/4 cup pistachios; cover and store airtight at room temperature.

  • Preheat oven to 450°. Scrape fat from surface of braising liquid in pan; discard. Heat lamb mixture over 2 burners set to medium heat, occasionally shifting shanks and stirring juices, until warmed through, 10–15 minutes. Gently transfer shanks to a large rimmed baking sheet. Spoon 1 cup braising liquid over. Roast, basting occasionally, until glazed, 15–20 minutes.

  • Meanwhile, add rose water to roasting pan with pears and bring to a simmer. Cook until sauce thickens, 10–12 minutes.

  • Remove pears and reserve. Without pressing on solids, strain sauce into a bowl or measuring cup. Skim fat from surface.

  • Place 1 lamb shank in each bowl. Drizzle sauce over lamb. Sprinkle with herbs and reserved pistachios and serve with pears.

Recipe by Michael Solomonov,

Nutritional Content

One serving contains: Calories (kcal) 819.5 Calories from Fat 43.6 Fat (g) 39.7 Saturated Fat (g) 9.5 Cholesterol (mg) 181.0 Carbohydrates (g) 54.2 Dietary Fiber (g) 7.1 Total Sugars (g) 38.6 Net Carbs (g) 47.1 Protein (g) 62.3 Sodium (mg) 486.4Reviews Section

Watch the video: Pistachio Crusted Lamb Chops (July 2022).


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