Holidays aren’t as festive without tried-and-true family favorites
Our family, like most, have tried-and-true holiday traditions that we follow and cherish each year. Not surprisingly, many of my family’s holiday rituals center on food! I love the personal culinary challenge of presenting a new dish to see if it has what it takes to “make the team” of our beloved holiday menus.
In this recipe, the pomegranate juice adds a bit of sweetness that brings out the delectable flavor of the lamb. And with this beautiful presentation, no one will believe that it took just five minutes to prep. Your family and holiday guests will definitely be impressed with this easy and delicious recipe. It’s destined to be the star of your dinner table.
This recipe is dairy-free, gluten-free, nut-free and sesame-free.
• Karen Nochimowski is the author of “6-Minute Dinners (& More!),” a newly released cookbook filled with over 100 simple and delicious recipes with six ingredients or less, including nut-free and allergy-friendly options, to help busy families get dinner on the table with ease. You will find wonderful testimonials in the book from Gloria Estefan, Alex Borstein, Katie Couric, Howie Mandel, Margaret Cho, Barbara Corcoran and many others. Karen also started and runs Momma Chef’s Soup Kitchen and Momma Chef’s Little Free Pantries in Chicago, which provides food at no cost to those in need around Chicago. So far Karen has provided over 20,000 meals and over 15,000 pounds of non-perishable food. Part of the proceeds from the cookbook will go toward feeding those facing food insecurity.
Braised Lamb Shanks With Pomegranate Glaze
2 cups pomegranate juice
¼ cup honey
1 tablespoon chopped rosemary
1 teaspoon salt
3 chopped garlic cloves
3 lamb shanks (around 4 pounds)
In a gallon-sized zip-top bag, mix the pomegranate juice, honey, rosemary, salt and garlic. Add the lamb shanks to the bag, and, if possible, let them marinate for at least 2 hours in the refrigerator.
Preheat the oven to 300 degrees (149°C).
In a Dutch oven, place the lamb shanks with their marinade, and add ½ cup (120 ml) of water.
Cover the pot, and bake for 3 hours.
You can also make this in a slow cooker: Place the lamb shanks with their marinade in a slow cooker, and add in ½ cup (120 ml) of water. Cover, and cook on low for 6 hours or on high for 3 hours.
Serves 4
– Karen Nochimowski