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Braised Lamb Shanks, Pomegranate & Butternut Squash

6:49 PM Dalia 2 Comments Category : , ,

Image by Chris Mejorada for CPI Publishing

I'm going through an exciting yet also a nerve racking phase to be honest. The fact of having a baby soon inshAllah, is forcing me to look at things in a different way. First of all, it's starting to put a lot of things in perspective, things that matter, things that don't, and making me realize that very soon, my priorities in life will completely change! I actually feel like I have a deadline and even though I am meant to take it easy, I'm trying to get things done before due date! But mainly from home.. I promise! :)

Yesterday Phiras cooked a beautiful lamb shoulder for dinner, but I forgot to take a picture of it so I leave you with another beautiful lamb delicacy which was featured in BBC Good Food's Ramadan issue.. Even though it takes about 3 1/2 hours, most of the time the lamb spends in the oven so don't be turned off by the lengthy process as it's well worth the effort ;)

Medium Difficulty. Prep & Cook Time: 3.5 hours
Serves  4 - 6

  • 6 lamb shanks
  • 6 garlic cloves
  • ¼ cup sherry vinegar
  • 500ml beef stock
  • 3 bay leaves
  • 1 tsp dried thyme
  • juice of 3 pomegranates
  • seeds of 1 pomegranate
  • 1 butternut squash, peeled and cut into chunks
  • 1 tsp brown sugar
  • knob of butter
  • salt and cracked pepper to taste
Preheat oven to 150C. Rub the shanks with olive oil, thyme, salt and pepper. In a large pot, brown the shanks on all sides, and set aside.

Add the garlic to the same pot, and cook for a few minutes. Deglaze the pan with sherry vinegar, add the beef stock, bay leaves and return the shanks to the pot. Cover with a lid and place in the oven for 2 ½ hours, turning the shanks every 45 minutes or so. If there isn’t enough liquid left in the pot, add a little stock or hot water.

In a pan, heat some olive oil on low heat and add the butternut squash. Sprinkle with sugar, salt, pepper and cook until soft and a little caramelized, for about 15 minutes. Set aside until serving.

Once the shanks are ready, place them on a serving plate and cover with foil. Remove the liquid from the pot, pass it through a sieve and pour it in a saucepan. Add the pomegranate juice, bring to a boil, reduce heat and simmer until it thickens slightly. Finish with a knob of butter and season to taste. Now add the warmed squash to the lamb shanks, pour the sauce over the dish and sprinkle with the pomegranate seeds. Divine!
(As featured in BBC Good Food ME  - August 2011)



  1. This is just my kind of food to eat at home...a comforting, warming dish (no matter how hot it is outside!) Good luck with everything that's on the horizon.

  2. It's definitely comfort food.. Thanks so much for the well wishes :) xx