Name: Lamb Shanks with Pomegranate and Walnuts
Yield: 8 Servings
Ingredients: 6 pounds lamb shanks (6–8 shanks, depending on size), trimmed; Kosher salt, freshly ground pepper; 1½ teaspoons ground cinnamon; 1½ teaspoons ground turmeric; 1 teaspoon ground cumin; ½ teaspoon ground cardamom; ½ cup olive oil, divided; 2 medium onions, thinly sliced; 6 sprigs thyme; 4 garlic cloves, crushed; 2 bay leaves; 2 tablespoons all-purpose flour; ½ cup dry red wine; 4 cups (or more) low-sodium chicken broth; 1 cup pomegranate juice; ½ cup pomegranate molasses; 2 cups walnuts, rinsed; 3 tablespoons unsalted butter, cut into pieces; Cooked polenta (for serving); 3 wide strips lemon zest, very thinly sliced lengthwise; Pomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets, some supermarkets, and online.

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Marcus Nilsson

Like any braised dish, this lamb shanks recipe is better when made one day ahead.

Recipe notes