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Armenian Style Braised Lamb Shanks with Barley Risotto by Chef Bonnie Morales

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Diversify your recipe portfolio with this spiced up lamb dish. Pomegranate molasses mixed with the perfect amount of spice will make those taste buds sing a sweet, sweet melody.

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  • 2 Tablespoon Pomegranate Molasses

  • 1/4 Cup tomato paste

  • 1 Tablespoon garlic powder

  • 1 Tablespoon cinnamon

  • 1 Teaspoon Fenugreek

  • 1 Teaspoon cumin

  • 1 Teaspoon cayenne pepper

  • 1 Teaspoon Turmeric

  • 1 Tablespoon salt

  • 4 Lamb Hind Shanks

  • 3 1/4 Quart Lamb Stock

  • 2 Tablespoon olive oil

  • 1 Medium yellow onion

  • 1 Cup Barley, pearl

  • 1/2 Cup Parmigiano Reggiano, Grated

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    In a small bowl, combine pomegranate molasses, tomato paste, garlic powder, cinnamon, fenugreek, cumin, cayenne, turmeric, and 1 tbsp of the salt.

    • 2 Tablespoon Pomegranate Molasses

    • 1/4 Cup tomato paste

    • 1 Tablespoon garlic powder

    • 1 Tablespoon cinnamon

    • 1 Teaspoon Fenugreek

    • 1 Teaspoon cumin

    • 1 Teaspoon cayenne pepper

    • 1 Teaspoon Turmeric

    • 1 Tablespoon salt

  • 2

    Mix until the mixture turns into a uniform paste. Spice paste can be made up to a week in advance. Refrigerate if making ahead.

  • 3

    Prepare lamb shanks by removing silver skin and large tendons. Evenly rub 1/4 of the spice paste on each shank and place shanks in refrigerator for at least 6 hours and up to 24 hours.

    • 4 Lamb Hind Shanks

  • 4

    To cook the lamb shanks: Place shanks in large cast iron skillet (or any oven proof vessel) and cover halfway with lamb stock.

    • 2 Quart Lamb Stock

  • 5

    When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.

  • 6

    Cook for 7 to 8 hours turning shanks over every hour. Add more lamb stock to skillet as needed. Shanks are ready when the meat is tender and beginning to fall away from the bone.

    : 300 ˚F

  • 7

    When the lamb is in its last hour of cooking, start the barley risotto. Heat 1 quart of the lamb or beef stock to a boil. Remove from heat and set aside.

    • 1 Quart Lamb Stock

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    In a medium pot, heat olive oil and add onions to pot. Sauté onion until softened. Add barley and toast for about two minutes, stirring. Add 1 cup of stock, and the 2 tsp of salt.

    • 2 Tablespoon olive oil

    • 1 Medium yellow onion

    • 1 Cup Barley, pearl

    • 1 Cup Lamb Stock

  • 9

    Cook, stirring occasionally, on low heat until the barley has fully absorbed the liquid. Repeat this step, adding 1/2 a cup of stock at a time until the barley is completely cooked through.

  • 10

    Add parmigiano reggiano and butter and stir to incorporate. Taste and add salt as needed.

    • 1/2 Cup Parmigiano Reggiano, Grated

  • 11

    Serve lamb with barley risotto. Enjoy!

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    This recipe was provided by our friend Chef Bonnie Morales from Kachka. Check out more of her recipes and photos on her Instagram @kachkapdx.