Dry-Roasted Lamb Shanks with Herbed Pomegranate Salsa
Ingredients
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1 tablespoon salt
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½ teaspoon onion powder
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½ teaspoon garlic powder
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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½ teaspoon black pepper
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¼ teaspoon dried thyme
Tools
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tongs
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whisk
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paper towels
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measuring cups
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measuring spoons
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large bowl
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spatula
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small bowl
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June Pan
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liquid measuring cup
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pot
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June Food Thermometer
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June Roasting Rack
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June Oven
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Preferences
Make the spice paste
Combine the salt, onion powder, garlic powder, cumin, coriander, pepper, thyme and oil in a large bowl. Whisk to combine and form a paste.
large bowl
whisk
measuring spoons
1 tablespoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon black pepper
¼ teaspoon dried thyme
3 tablespoons extra-virgin olive oil
Season the lamb
Pat the lamb shanks dry with paper towels. Add the shanks to the bowl with the spice paste. Rub the paste all over the lamb.
4 lamb shanks
paper towels
tongs
Insert the June Food Thermometer
Transfer the lamb shanks to a June Roasting Rack set in a June Pan. Insert the June Food Thermometer into the largest lamb shank from the top of the shank, inserting the tip about ½-¾” into the meat and avoiding the bone.
June Roasting Rack
June Pan
June Food Thermometer
Roast the lamb shanks
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the shanks until they are tender and browned, about 2 hours. June will notify you when the lamb is ready.
June Oven
Make the pomegranate molasses
While the lamb roasts, combine the pomegranate juice and brown sugar in small pot set over medium-high heat. Bring to a boil and reduce the heat to a simmer. Simmer until reduced to ½ cup, about 45 minutes. The molasses is ready when the juice has thickened and coats a spoon. Remove the molasses from heat and set aside to cool. The molasses can be made in advance and kept in the refrigerator until ready to use.
2 cups pomegranate juice
2 tablespoons dark brown sugar
liquid measuring cup
pot
spatula
Start the salsa
In a small bowl, combine the diced red onion with the red wine vinegar and lemon juice. Allow to sit 5 minutes to mellow.
½ cup diced red onion
2 tablespoons red wine vinegar
2 tablespoons lemon juice
small bowl
measuring cups
Continue the salsa
Add the pomegranate seeds, olive oil, salt and pepper. Stir to combine. This can be made in advance up to this step.
¾ cup pomegranate seeds
½ cup extra-virgin olive oil
¼ teaspoon black pepper
1 teaspoon salt
Finish the salsa
Stir 2 tablespoons cooled pomegranate molasses. Gently mix in the cilantro and mint into the salsa just before serving.
¼ cup chopped cilantro
¼ cup chopped mint leaves
pomegranate molasses
Garnish
Remove the roasted shanks from the June Oven and allow to rest 10 minutes before serving. Transfer the lamb to serving plates or platter. Spoon the salsa, about ¼ cup over each lamb shank. Serve immediately.
