Lammeskanker med granatepler og mynte

Lamb shank can easily be transformed into the most tender and tastiest dish when you have time to wait. If you in addition use ingredients like coriander, fennel, cumin seeds, pomegranates and mint to flavor the dish, you´ll be rewarded with a gorgeous exotic tender lamb dish with an Moroccan twist.

ingredients

2 big or 4 small lamb skanks
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon fennel seeds
Salt
Ground black pepper
1 tablespoon flour
Olive oil
1 red onion, diced
2 carrots, diced
1 parsley root or celery
2 medium carrots, diced
3 garlic cloves, finely chopped
1 red chili, chopped
1 ss fresh ginger, finely chopped
3 sprigs thyme
3 dl pomegranate juice
3 dl chicken stock or broth
1/2 pomegranate, seeds
1 bunch mint leaves

Method

Preheat oven to 150 ° C

Crush the coriander, cumin and fennel seeds in a mortar. Rub the skanks with a little olive oil for the spices to sit better on the meat. Rub the meat with salt pepper and seeds. Leave it to rest, while you prepare the vegetables. Brown the meat in a well-heated casserole until it has got a nice crust and transfer to a plate. Saute the vegetables, ginger and chili over medium-high heat in the same casserole for about 5 minutes. Sprinkle with flour and stir well. Add the pomegranate juice, broth and thyme.

Add the skanks back to the casserole and make sure most of the meat is covered with liquid. Boil and season with salt and pepper. Cover casserole with a lid or aluminum foil and place it in the oven. Braise the skanks in the oven until the meat is completely tender, about 2-2, 5 hours. Take out the casserole and tilt the skanks halv way during the cooking process and add also more water if needed. You can withdraw the tender lamb shank and let the sauce simmer for a while before serving if you find the sauce to thin. Sprinkle with pomegranate seeds and mint leaves. Serve with rice or couscous.