Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season the 2 lamb shanks generously with 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper on all sides.

2. 2

   In a large skillet, heat 1 tablespoon olive oil over medium-high heat and sear the seasoned lamb shanks for 2 minutes per side until deeply browned.

3. 3

   Place the seared lamb shanks into a large vacuum-sealable bag with the 200 grams roughly chopped onion, 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, 1/2 teaspoon ground allspice, and 1/2 teaspoon dried mint.

4. 4

   Add 1/2 cup lamb broth to the bag, then seal it using a vacuum sealer and immerse in a preheated 62°C water bath for 24 hours.

5. 5

   After sous-vide cooking, remove the lamb shanks from the bag, reserving all cooking liquid, and pat the shanks dry.

6. 6

   Strain the reserved cooking liquid into a small saucepan and combine it with 3 tablespoons tamarind paste, 2 tablespoons pomegranate molasses, and 1 tablespoon honey.

7. 7

   Simmer the glaze over medium heat for 10-12 minutes, stirring occasionally, until it has reduced to a thick, syrupy consistency, then baste the lamb shanks with the glaze.

8. 8

   Briefly broil the glazed lamb shanks for 3-5 minutes, turning once, until beautifully caramelized, and then garnish with 2 tablespoons chopped fresh parsley before serving.