Eosinophilic Esophagitis Friendly Herb-Braised Lamb Shanks with Pomegranate and Red Grape Juice
Total time3 hr 40 min
Prep time25 min
Cook time3 hr 15 min
4.7(20)
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Learn more →Ingredients
4 servings
- 4 lamb shanks (about 1 lb / 450g each)
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 3 tbsp extra virgin olive oil, divided
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 cup 100% pomegranate juice (unsweetened)
- 1 cup 100% red grape juice (unsweetened)
- 2 cups low-sodium beef broth
- 1 can (14 oz) diced tomatoes
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- pomegranate arils, for garnish (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the lamb shanks thoroughly dry with paper towels, then season all over with the salt and black pepper.
- 2
Heat 2 tbsp of the olive oil in a 6-quart Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the lamb shanks on all sides for 3–4 minutes per side, until deeply browned. Transfer the seared shanks to a plate and set aside.
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