Fall-off-the-Bone Lamb Shank with Sweet Carrots and Mint Pomegranate Gremolata

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It’s getting colder now, and this comforting bowl of fall-off-the-bone lamb shank is the perfect way to warm up over the holidays. Add the pomegranate to keep things festive for Rosh Hashana, or serve on Sukkot night to keep everyone warm while dining outside!

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Ingredients

For the lamb: 

3 carrots
4 stalks celery 
1 fennel bulb
1 large sweet onion
8-10 cloves garlic
Salt, to taste
5 fresh thyme sprigs
8 fresh rosemary sprigs, divided
4 lamb shanks
Pepper, to taste
3-4 cups chicken stock

For The carrots: 

2 bunches small farmer’s market carrots with tops
4 tablespoons olive oil
2 tablespoons honey
½ tablespoon coriander seeds, lightly crushed 
½ tablespoon cumin seeds, lightly crushed 
½ tablespoon fennel seeds, lightly crushed 
Salt, to taste
Pepper, to taste

For The Gremolata:

1 cup fresh mint, finely chopped
Zest of one lemon
¼ cup pistachios, chopped
1 teaspoon Maldon salt
2-3 tablespoons pomegranate seeds

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Preparation

For the Lamb

Preheat oven to 300F.

1. Dice carrots, fennel, celery, and onion into small 1-inch cubes. Add to glass baking pan with garlic cloves. Season with salt, and add thyme and 6 sprigs fresh rosemary. Place lamb shanks over vegetables and season generously with salt and pepper. Mince remaining 2 sprigs rosemary and sprinkle over lamb.

2. Fill pan with chicken stock until vegetables are covered, at least halfway up the lamb shanks. Cover with plastic wrap and then foil to create a tight seal.

3. Cook for 4-5 hours.

For the carrots

Preheat oven to 450F.

1. Peel carrots and slice in half. Leave a little of the tops on if you want a rustic look.

2. In a large bowl, combine oil, honey, coriander, cumin, fennel seed, salt, and pepper. Mix well. Add carrots and toss to coat. Spread on parchment paper-lined baking sheet and roast for 40- 45 minutes, or until cooked through. 

For the Gremolata

In a small bowl, combine mint, lemon zest, pistachios, and Maldon salt. Stir to combine. Add pomegranate seeds just before serving.

To Serve

Plate lamb shanks alongside carrots. Sprinkle with gremolata.