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Dry-Roasted Lamb Shanks with Herbed Pomegranate Salsa

Your June’s Lamb Shanks Cook-Program slow-roasts this tough cut of meat until it’s succulent and richly flavored, perfect for a special occasion or cozy evening in. Serve it with this bejeweled salsa for a stunning dish that’s as nice to look at as it is to eat. This recipe shows you how to make pomegranate molasses, which can be made up to 2 weeks ahead and stored in an airtight container in the refrigerator until ready to use. You can also find it in the international section of a well-stocked grocery store, a specialty shop or online.

Prep Time — 25 min
Cook Time — 2 hours
Servings — 4
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Ingredients

1 tablespoon salt

½ teaspoon onion powder

½ teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon black pepper

¼ teaspoon dried thyme

3 tablespoons extra-virgin olive oil

4 lamb shanks

2 cups pomegranate juice

2 tablespoons dark brown sugar

½ cup diced red onion

2 tablespoons red wine vinegar

2 tablespoons lemon juice

¾ cup pomegranate seeds

½ cup extra-virgin olive oil

1 teaspoon salt

¼ teaspoon black pepper

¼ cup chopped cilantro

¼ cup chopped mint leaves

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Make the spice paste

Combine the salt, onion powder, garlic powder, cumin, coriander, pepper, thyme and oil in a large bowl. Whisk to combine and form a paste.

large bowl

whisk

measuring spoons

1 tablespoon salt

½ teaspoon onion powder

½ teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon black pepper

¼ teaspoon dried thyme

3 tablespoons extra-virgin olive oil

Season the lamb

Pat the lamb shanks dry with paper towels. Add the shanks to the bowl with the spice paste. Rub the paste all over the lamb.

4 lamb shanks

paper towels

tongs

Insert the June Food Thermometer

Transfer the lamb shanks to a June Roasting Rack set in a June Pan. Insert the June Food Thermometer into the largest lamb shank from the top of the shank, inserting the tip about ½-¾” into the meat and avoiding the bone.

June Roasting Rack

June Pan

June Food Thermometer

Roast the lamb shanks

Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the shanks until they are tender and browned, about 2 hours. June will notify you when the lamb is ready.

June Oven

Make the pomegranate molasses

While the lamb roasts, combine the pomegranate juice and brown sugar in small pot set over medium-high heat. Bring to a boil and reduce the heat to a simmer. Simmer until reduced to ½ cup, about 45 minutes. The molasses is ready when the juice has thickened and coats a spoon. Remove the molasses from heat and set aside to cool. The molasses can be made in advance and kept in the refrigerator until ready to use.

2 cups pomegranate juice

2 tablespoons dark brown sugar

liquid measuring cup

pot

spatula

Start the salsa

In a small bowl, combine the diced red onion with the red wine vinegar and lemon juice. Allow to sit 5 minutes to mellow.

½ cup diced red onion

2 tablespoons red wine vinegar

2 tablespoons lemon juice

small bowl

measuring cups

Continue the salsa

Add the pomegranate seeds, olive oil, salt and pepper. Stir to combine. This can be made in advance up to this step.

¾ cup pomegranate seeds

½ cup extra-virgin olive oil

¼ teaspoon black pepper

1 teaspoon salt

Finish the salsa

Stir 2 tablespoons cooled pomegranate molasses. Gently mix in the cilantro and mint into the salsa just before serving.

¼ cup chopped cilantro

¼ cup chopped mint leaves

pomegranate molasses

Garnish

Remove the roasted shanks from the June Oven and allow to rest 10 minutes before serving. Transfer the lamb to serving plates or platter. Spoon the salsa, about ¼ cup over each lamb shank. Serve immediately.

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