وصفة أمية الأتاسي لطبق عرقوب الحمل المطبوخ ببطء مع دبس الرمان

Middle Eastern 15 Mins Prep

1. Preheat the oven to 175°C, gas mark 3½.
2. Season the lamb shanks generously with the salt. Chop the onions and crush the garlic.
3. Heat the oil in a large Dutch oven set over a medium high heat. Once the oil is hot, add the lamb shanks in batches to brown. Transfer to a foil-lined baking sheet.
4. Reduce the heat to a medium-low. Then add the olive oil, onions and a pinch of salt. Sauté until lightly golden, approx. 4-5 minutes. Add the crushed garlic, Arabic 7 spices, cumin and coriander. Toss for approx. 30 seconds.
5. Add the tomato paste and flour and cook for a further 1 minute.
6. Deglaze the pan with the apple cider vinegar and stir until mostly evaporated and thickened. Mix in the Aleppo (or Turkish) pepper paste.
7. Transfer the lamb shanks to the Dutch oven and add water until it covers the lamb about halfway to the top. With a long spoon, stir in between the shanks a bit to combine the liquid with the other components.
8. Bring it up to a boil, then cover and transfer to the oven.
9. Braise until the meat is just about falling off the bone, approx. 1½-2 hours. (*see cook’s note).
10. Transfer the meat to a baking sheet or platter. Skim the excess fat and set the pot over a high heat. Add the pomegranate molasses and reduce the liquid until it coats the back of a spoon. Taste and adjust the seasoning.
11. Toast the pine nuts.
12. Just before serving, gently reheat the lamb shanks in the sauce. Serve on a platter, top with reduced braising liquid, pine nuts and chopped parsley.
13. *The meat and braising liquid can be refrigerated overnight at this point. The fat solidifies on the surface, making skimming much easier. Keep the meat and braising liquid together in the same pot or container. The next day, continue with steps 10-11.

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