Fall-Apart Lamb Shanks with Brown Butter, Native Pepperberry & Honey-Glazed Onion Jus
Ingredients:
4 lamb shanks
Salt and freshly cracked black pepper
2 tablespoons olive oil
2 onions, finely chopped
4 cloves garlic, smashed
2 carrots, diced
2 celery stalks, diced
1 tablespoon tomato paste
1 1/2 cups pomegranate juice (non-alcoholic red wine substitute)
2 cups beef or lamb stock
2 fresh thyme sprigs
2 bay leaves
1 tablespoon butter
1/4 cup pearl onions, caramelized
1/4 cup macadamia nuts, finely ground
Native pepperberry flakes, to taste
Crispy fried sage leaves, for garnish
1 whole garlic bulb, roasted
1 tablespoon honey
1 tablespoon balsamic glaze (non-alcoholic)
Directions:
Preheat oven to 325°F (165°C). Pat lamb shanks dry and season generously with salt and pepper.
Heat olive oil in a heavy ovenproof pot over medium-high heat. Sear lamb shanks on all sides until deeply browned. Remove and set aside.
In the same pot, add onions, carrots, and celery. Cook for 5–6 minutes until softened and lightly caramelized.
Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
Pour in pomegranate juice to deglaze, scraping up the browned bits. Add stock, thyme, and bay leaves.
Return lamb shanks to the pot, ensuring they are mostly submerged. Cover and transfer to the oven.
Braise for 2 1/2–3 hours, turning once, until the meat is fall-apart tender.
Remove shanks and reduce the sauce on the stovetop until thick and glossy.
Swirl butter into the sauce, then spoon over the lamb. Finish with a drizzle of honey-balsamic glaze.
Garnish with brown-butter drizzle, macadamia dust, pepperberry flakes, crispy sage, roasted garlic cloves, and caramelized pearl onions.
Prep Time: 25 minutes | Cooking Time: 3 hours | Total Time: 3 hours 25 minutes
Kcal: 620 kcal | Servings: 4 servings