PA Vines & Wines Recipes: Pomegranate Braised Lamb
Enjoy at-home gourmet with this braised lamb dish that combines bold, tangy, and herby flavors and pairs with a Pennsylvania Cabernet Franc.
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Cooking tools:
- Instant-read thermometer
- Dutch oven
- Oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Plate
Ingredients
- 4 (1-pound each) lamb shanks
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 cup Cabernet Franc
- 1 cup pomegranate molasses
- 2 cups low-sodium beef broth
- 1/4 cup preserved lemon, thinly sliced
- Chopped fresh parsley, for garnish
- Pennsylvania Cabernet Franc, for serving
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