ROASTED LAMB WITH PEARS AND PISTACHIOS

June 29, 2013
roasted lamb with pears and pistachios, lamb, roasting

We are not big meat eaters in this house but when we do we like to explore other options. Growing up lamb was a dish that was not foreign to us. My mom always prepared it one of two ways, which were always savory. Cue in nearly 30 years later and this amazing roasted lamb with pears and pistachios recipe from my recent copy of Bon Appetit and a new family favorite is born. I will warn that this is what I like to call a weekend dish because you need 24 hours to prep prior to cooking and 24 hours in between cooking. It is well worth the wait for that perfect fall-off-the-bone lamb.

Roasted Lamb with Pears and Pistachios

INGREDIENTS

8 medium lamb shanks (8–10 lb. total)
1/4 cup kosher salt plus more for seasoning
1/2 cup olive oil
1 cup chopped onion
1 cup chopped carrots
10 garlic cloves, thinly sliced
1 1/2 teaspoons ground cardamom
1 3″–4″ cinnamon stick
5 cups pomegranate juice
1 cup natural unsalted pistachios, toasted, divided
8 small whole Seckel pears, or 4 large Bosc pears, halved
1 teaspoon rose water
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
PREPARE

1. Place lamb in a large roasting pan. Sprinkle 1/4 cup salt over; toss to coat. Loosely cover with foil or plastic wrap and chill for 24 hours.

2. Preheat broiler. Divide shanks between 2 rimmed baking sheets. Broil lamb 1 sheet at a time, turning occasionally, until browned on all sides, about 15 minutes per batch.

3. Reduce oven to 350°. Heat oil in a large roasting pan over 2 burners set to medium-high heat.

4. Add onion, carrots, and garlic; sautée until lightly browned, about 10 minutes.

5. Add ground cardamom and cinnamon stick and season generously with salt; cook, stirring, for 1 minute.

6. Stir in pomegranate juice and 3 cups water, scraping up browned bits.

7. Add 3/4 cup pistachios and reserved lamb, arranging the meatier part of the shanks in the liquid with bones facing upward.

8. Cover pan tightly with a double layer of foil.

9. Transfer roasting pan to the oven.

10. Cook, basting and turning shanks every hour, until meat is tender and almost falling off the bone, about 3 hours.

11. Uncover pan. Add whole pears, pushing to submerge; let cool completely at room temperature.

12. Cover; chill overnight. Chop remaining 1/4 cup pistachios; cover and store airtight at room temperature.

13. Preheat oven to 450°. Scrape fat from surface of braising liquid in pan; discard.

14. Heat lamb mixture over 2 burners set to medium heat, occasionally shifting shanks and stirring juices, until warmed through, 10–15 minutes.

15. Gently transfer shanks to a large rimmed baking sheet. Spoon 1 cup braising liquid over. Roast, basting occasionally, until glazed, 15–20 minutes.

16. Meanwhile, add rose water to roasting pan with pears and bring to a simmer. Cook until sauce thickens, 10–12 minutes.

17. Remove pears and reserve. Without pressing on solids, strain sauce into a bowl or measuring cup. Skim fat from surface.

18. Place 1 lamb shank in each bowl. Drizzle sauce over lamb. Sprinkle with herbs and reserved pistachios and serve with pears.

 

Roasted Lamb with Pears and Pistachios
Serves 4
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Prep Time
48 hr
Cook Time
4 hr 27 min
Total Time
52 hr 27 min
Prep Time
48 hr
Cook Time
4 hr 27 min
Total Time
52 hr 27 min
Ingredients
  1. 8 medium lamb shanks (8–10 lb. total)
  2. 1/4 cup kosher salt plus more for seasoning
  3. 1/2 cup olive oil
  4. 1 cup chopped onion
  5. 1 cup chopped carrots
  6. 10 garlic cloves, thinly sliced
  7. 1 1/2 teaspoons ground cardamom
  8. 1 3"–4" cinnamon stick
  9. 5 cups pomegranate juice
  10. 1 cup natural unsalted pistachios, toasted, divided
  11. 8 small whole Seckel pears, or 4 large Bosc pears, halved
  12. 1 teaspoon rose water
  13. 1/4 cup chopped flat-leaf parsley
  14. 1/4 cup chopped fresh mint
Instructions
  1. 1. Place lamb in a large roasting pan. Sprinkle 1/4 cup salt over; toss to coat. Loosely cover with foil or plastic wrap and chill for 24 hours.
  2. 2. Preheat broiler. Divide shanks between 2 rimmed baking sheets. Broil lamb 1 sheet at a time, turning occasionally, until browned on all sides, about 15 minutes per batch.
  3. 3. Reduce oven to 350°. Heat oil in a large roasting pan over 2 burners set to medium-high heat.
  4. 4. Add onion, carrots, and garlic; sautée until lightly browned, about 10 minutes.
  5. 5. Add ground cardamom and cinnamon stick and season generously with salt; cook, stirring, for 1 minute.
  6. 6. Stir in pomegranate juice and 3 cups water, scraping up browned bits.
  7. 7. Add 3/4 cup pistachios and reserved lamb, arranging the meatier part of the shanks in the liquid with bones facing upward.
  8. 8. Cover pan tightly with a double layer of foil.
  9. 9. Transfer roasting pan to the oven.
  10. 10. Cook, basting and turning shanks every hour, until meat is tender and almost falling off the bone, about 3 hours.
  11. 11. Uncover pan. Add whole pears, pushing to submerge; let cool completely at room temperature.
  12. 12. Cover; chill overnight. Chop remaining 1/4 cup pistachios; cover and store airtight at room temperature.
  13. 13. Preheat oven to 450°. Scrape fat from surface of braising liquid in pan; discard.
  14. 14. Heat lamb mixture over 2 burners set to medium heat, occasionally shifting shanks and stirring juices, until warmed through, 10–15 minutes.
  15. 15. Gently transfer shanks to a large rimmed baking sheet. Spoon 1 cup braising liquid over. Roast, basting occasionally, until glazed, 15–20 minutes.
  16. 16. Meanwhile, add rose water to roasting pan with pears and bring to a simmer. Cook until sauce thickens, 10–12 minutes.
  17. 17. Remove pears and reserve. Without pressing on solids, strain sauce into a bowl or measuring cup. Skim fat from surface.
  18. 18. Place 1 lamb shank in each bowl. Drizzle sauce over lamb. Sprinkle with herbs and reserved pistachios and serve with pears.
Adapted from Bon Appetit
Adapted from Bon Appetit
Florida Girl Cooks http://floridagirlcooks.com/
  roasted lamb with pears and pistachios_floridagirlcooks_03

 

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

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