POM Pomegranate Lamb Shank
Lamb is one of those traditional ingredients of spring. These days, world-wide distribution and modern farming methods allow lamb to be available year round, but for many years, lamb was only available in the springtime.
Lamb is a great meat to use with pomegranate juice — it’s often paired with sweet condiments like mint jelly, and the complex pomegranate flavors go well with the earthiness of the meat. For this month’s POM blogger entry, I wanted to use a part of lamb that isn’t as familiar as chops. Lamb shank is economical, and is very tasty. This type of cooking can typically use a fruity red wine with the stock, and pomegranate juice made a really good and healthy substitution. Served pulled over linguine with vegetables and fresh herbs, this meal delivers a lot of flavor but is very easy to cook.
Ingredients — serves 4:1 cup POM 100% pomegranate juice
1 cup chicken stock (use low-sodium if canned)
2-3 tablespoons red wine vinegar
2 lamb shanks (just over 1 pound each)
2 celery stalks
2 medium carrots
4 garlic cloves
1 large shallot
1 cherry pepper (optional, gives some zing)
Several sprigs of fresh herbs (I used thyme and oregano. Rosemary and marjoram would work well, too)
6 oz fresh mushrooms
1/2 to 1 pound linguine, cooked
For more pictures, including a step-by-step, visit Fotocuisine:
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