SAMEH WADI'S LAMB SHANKS WITH POMEGRANATE AND SAFFRON
This glossy, savory stew combines two staples of traditional Middle Eastern cooking: rich lamb and tangy, sweet-sour pomegranate. It makes a vivid main course, with each meaty shank garnished with bright pomegranate seeds - perfect for a festive dinner such as Eid al-Fitr, the feast day on the Muslim calendar that marks the end of daily fasting for Ramadan. Pomegranate molasses is easy to find in Middle Eastern markets. Date syrup or sherry or balsamic vinegar could also work, since the pomegranate juice in the recipe already provides the tannic flavors you are looking for in the sauce - but adjust the amount carefully to taste.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 3h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat oven to 325 degrees. Season lamb shanks with salt.
- In a large ovenproof pot with a lid, heat a thin film of oil. Working in batches to avoid crowding, and adjusting the heat to prevent scorching, brown the lamb shanks thoroughly over medium-high heat, about 3 minutes per side. Set aside on a rimmed baking sheet.
- Add onion, garlic and ginger to the hot pan, sprinkle with salt and cook over moderate heat, stirring occasionally, until the onions start to become translucent, about 5 minutes.
- Add the ras el hanout, saffron, ginger and pepper; cook for 1 minute, stirring continuously, until the spices smell fragrant. Add 1 cup stock and bring to a boil. Cook until syrupy, about 3 minutes, using a wooden spatula to scrape any browned bits from the bottom of the pan.
- Return the lamb and any drippings from the baking sheet to the pot. Add the remaining stock and the pomegranate juice. Bring to a boil, then cover and bake for 2 to 2 1/2 hours, or until the lamb is very tender. Remove from the oven and place on top of the stove.
- Transfer the lamb shanks to a baking sheet and cover with foil. Let the cooking liquid cool for 15 minutes, then skim off and discard the fat that has risen to the surface. Simmer the liquid until reduced to a sauce, stirring frequently, about 20 minutes.
- Season to taste with salt, then add the vinegar and pomegranate molasses a few teaspoons at a time, until the sauce is balanced to your liking between sweet and sour. Return the shanks to the sauce and bring to a simmer, spooning the sauce over the shanks until the meat is hot and richly glazed.
- To serve, place the lamb shanks on a platter or individual plates, and sprinkle with the pomegranate seeds, cilantro, pistachios and salt.
SLOW-BRAISED LAMB SHANKS
Provided by Mark Bittman
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering). Sprinkle with salt and pepper as they cook.
- Lower the heat, pour off the excess fat, add the wine or stock. Simmer over low heat for 1½ to 2 hours, covered, turning and adding water, about ¼ cup at a time, as necessary, until the meat is falling of the bone.
- Cool. Take meat off the bone and reserve the liquid. When the liquid is cool, skim the fat and reserve the juice. Use meat and juice in the following recipes: Tomato Sauce With Lamb and Pasta; Indian Lamb Curry With Basmati Rice; Chinese Braised Lamb Shanks.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 11 grams, Carbohydrate 0 grams, Fat 21 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 406 milligrams, Sugar 0 grams
SAMEH WADI'S WHEAT BERRIES WITH CARROTS, HARISSA YOGURT AND DATES
The Arab-American chef Sameh Wadi built this very modern dish from some very traditional components of Middle Eastern cooking: yogurt, harissa, carrots and whole grains of wheat. It works equally well as a centerpiece for a vegetarian meal, or alongside a lamb tagine or stew such as Lamb Shanks with Pomegranate and Saffron. To produce the grain called freekeh, wheat berries are harvested green, cracked and roasted over open fires to produce a smoky, earthy-tasting result. "You can smell it in the market when the freekeh is in season," Mr. Wadi said.
Provided by Julia Moskin
Categories dinner, lunch, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a colander, drain the soaked grains and shake dry. In a medium saucepan with a tight lid, heat the olive oil. Add the grains and cook over moderately high heat, stirring continuously until dry and sizzling, about 1 minute.
- Add stock and bring to a simmer. Simmer, uncovered, until the liquid just reaches the top level of the grains, about 8 to 10 minutes. Reduce heat to very low, cover and continue to cook until liquid is absorbed and grains are cooked through, 10 to 20 minutes. (Start tasting after 10 minutes; grains should be just tender at the heart. Add more liquid 2 tablespoons at a time if the pan becomes dry.) Turn off heat and set aside, covered, 15 to 30 minutes, to steam.
- Heat oven to 400 degrees. Spread out the carrots in one layer on a baking sheet, drizzle with oil, sprinkle with salt and toss to coat. Roast until brown around the edges and tender all the way through, 15 to 20 minutes.
- In a small bowl, combine yogurt, lemon juice and harissa and whisk until combined. Taste and adjust seasonings with harissa and salt. The consistency should be thick but pourable; add more lemon juice or water as needed.
- When ready to serve, fluff the grains with a fork. Spoon onto a serving platter or wide shallow bowl; arrange the carrots in a circle on top, then sprinkle with dates. Drizzle yogurt over top and garnish with mint, dill and a drizzle of olive oil. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 9 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 829 milligrams, Sugar 27 grams, TransFat 0 grams
LAMB SHANK TAGINE WITH DATES
For the best stews, use lamb shanks simmered slowly on the bone. Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin. This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread. But, if you wish, serve with buttered couscous or even mashed potatoes. Roasted parsnips or wilted mustard greens would harmonize well, too.
Provided by David Tanis
Categories dinner, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over shanks. Leave shanks at room temperature to season for at least an hour. (Or you can wrap and refrigerate several hours, or overnight; return to room temperature before proceeding.)
- In a Dutch oven or heavy-bottomed soup pot, melt butter over medium-high heat. Add onion, saffron and cayenne, and sprinkle with salt. Cook for 5 minutes, until somewhat softened. Stir in tomato paste and cook 1 minute. Lower heat to medium, add seasoned shanks and let cook with onions, turning occasionally, until meat and onions are lightly browned, about 10 minutes.
- Heat oven to 400 degrees. Add cinnamon stick, dried ginger, chopped dates and water to barely cover (about 31/2 to 4 cups) to the pot. Bring to a simmer, cover pot with a tightfitting lid and place in oven. Bake for 30 minutes, then turn heat down to 350 degrees. Check sauce and add water if level of liquid is below meat. Continue baking for another hour, checking liquid level occasionally, then test meat by probing with skewer or paring knife. It should be quite tender and almost falling from bone, but cooked no further. (Tagine may be prepared to this point up to two days ahead. Reheat gently in a covered pot on the stovetop, adding a little more water as necessary.)
- Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking liquid in pot. Add whole dates to pot and simmer for a few minutes to reduce sauce slightly. Pour sauce and dates over meat. To serve, garnish with raisins, pomegranate seeds and cilantro sprigs.
Nutrition Facts : @context http, Calories 732, UnsaturatedFat 19 grams, Carbohydrate 33 grams, Fat 43 grams, Fiber 4 grams, Protein 55 grams, SaturatedFat 21 grams, Sodium 991 milligrams, Sugar 23 grams, TransFat 0 grams
BRAISED LAMB SHANKS WITH ROSEWATER & ADVIEH
This classic Persian recipe for RawSpiceBar's March 2015 spice box incorporates advieh, a traditional, mild Persian spice blend and rosewater for a subtly flavored, fall off the bone Persian New Year specialty marking the spring equinox. A balanced blend of Persian spices & rosewater are slow simmered with lamb shanks, for a succulent flavor you're unlikely to find among other cuts of lamb. Subtle hints of orange zest, lime, dried rose buds and rosewater give this dish subtle complexity- a trademark of Persian cooking. Perfect served alongside long-grain basmati rice tinged with saffron, this dish makes a frequent appearance during Nowruz, Persian New Year, celebrating spring fertility and renewal.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Heat 3 tbsp oil over medium-high heat in large Dutch oven. Pat lamb shanks dry of excess liquid with towel. Generously salt & pepper shanks. Add to Dutch oven and cook lamb on all sides until golden brown. Remove and set aside.
- Add remaining 3 tbsp oil over medium-high heat. Add onions, until translucent, about 5 minutes.
- Add garlic, stir until raw aroma disappears, about 2 minutes. Add RawSpiceBar's Advieh Khoresh Spices & stir, about 30 seconds.
- Add honey, rosewater, orange zest, 2 tsp salt, 1/2 tsp pepper and stir, another 30 seconds.
- eturn lamb shanks to Dutch oven, add 1 cup water and cover.
- Transfer Dutch oven to oven and bake for 2 hours. Rotate lamb shanks and re-cover pot. Continue baking until lamb is falling off the bone, about 1 hour more. Remove from oven and keep warm until ready to serve.
- Serve alongside saffron rice and mast-o-khiar and enjoy!
Nutrition Facts : Calories 626.6, Fat 38.1, SaturatedFat 11.8, Cholesterol 274.6, Sodium 1331.8, Carbohydrate 11.3, Fiber 0.8, Sugar 8.2, Protein 57.1
More about "sameh wadis lamb shanks with pomegranate and saffron recipes"
EASY BRAISED LAMB SHANKS RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
PERSIAN LAMB SHANKS | RECIPETIN EATS
From recipetineats.com
BEST POMEGRANATE LAMB SHANKS RECIPE - HOW TO MAKE BRAISED …
From food52.com
SAMEH WADI’S LAMB SHANKS WITH POMEGRANATE AND SAFFRON RECIPE
From cooking.nytimes.cf
LAMB SHANKS WITH WHITE WINE-GARLIC SAUCE - SHEPHERD SONG FARM
From shepherdsongfarm.com
BRAISED LAMB SHANKS - CAFE DELITES
From cafedelites.com
SAMEH WADI’S LAMB SHANKS WITH POMEGRANATE AND …
From pinterest.com
SAMEH WADI’S LAMB SHANKS WITH POMEGRANATE AND …
From pinterest.com
MOROCCAN LAMB SHANKS WITH POMEGRANATE RECIPE | BON …
From bonappetit.com
MOROCCAN BRAISED LAMB SHANKS WITH POMEGRANATE
From feastingathome.com
NYT COOKING - OUR BEST RAMADAN & EID AL-FITR RECIPES
From cooking.nytimes.com
SAMEH WADIS LAMB SHANKS WITH POMEGRANATE AND SAFFRON …
From alicerecipes.com
MOROCCAN LAMB SHANKS WITH POMEGRANATE | BON APPéTIT
From bonappetit.com
SAMEH WADI'S LAMB SHANKS WITH POMEGRANATE AND SAFFRON
From copymethat.com
SAMEH WADI’S LAMB SHANKS WITH POMEGRANATE AND …
From pinterest.co.uk
LAMB SHANKS WITH POMEGRANATE AND WALNUTS RECIPE | BON APPéTIT
From bonappetit.com
WHOLE WHEAT, HAM AND HUMMUS SANDWICH | BEN`S
From bensbakery.ca
SLOW BRAISED POMEGRANATE LAMB SHANKS - SOMETHING NEW FOR …
From somethingnewfordinner.com
You'll also love