Venus Recipes
Braised Lamb Shanks with Pom Molasses
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Braised Lamb Shanks With Pomegranate Molasses
Marinade:
4 lamb shanks
3 cloves garlic cut into slivers
kosher salt
black pepper
2 T pomegranate molasses
2 T evoo
3 branches fresh thyme
Quartet spices:
1 t allspice berries
1 t whole cloves
1 t freshly grated nutmeg
1 t cinnamon
Braised Lamb Shanks:
brown and braise
2 T olive oil
1 c 2003 Bourassa Vineyards, Raspody3 Syrah
1 c pomegranate juice
1 onion thinly sliced
2 garlic cloves whole
1 bay leaf
*Use lots of fresh pomegranate juice and lots of lamb spices. Use more thyme and a
little rosemary.
Quartet spices: grind in a spice grinder and mis well together.
Sprinkle shanks with s & p. Mix pom molasses, eve, and any remaining garlic in a bowl
and massage to coat the shanks evenly. Place in plastic bag with thyme and seal well.
Place in fridge overnight and turn frequently so liquid is evenly distributed.
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