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

Prep Time

20 Minutes

Cook Time

8 Hours

Effort

Pellets

Cherry

Diversify your recipe portfolio with this spiced up lamb dish. Pomegranate molasses, mixed with the perfect amount of spice, elevate this lamb to new heights.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 2 Tablespoon Pomegranate Molasses

  • 1/4 Cup tomato paste

  • 1 Tablespoon garlic powder

  • 1 Tablespoon ground cinnamon

  • 1 Teaspoon Fenugreek

  • 1 Teaspoon ground cumin

  • 1 Teaspoon ground cayenne pepper

  • 1 Teaspoon

  • 1.6666666666666665 Tablespoon salt

  • 4 Lamb Hind Shanks

  • 3 1/4 Quart Lamb Stock

  • 2 Tablespoon olive oil

  • 1 Medium yellow onion, diced small

  • 1 Cup Barley, pearl

  • 1/2 Cup Parmigiano Reggiano, Grated

  • 2 Tablespoon butter

  • salt

Steps

  • 1

    In a small bowl, combine the pomegranate molasses, tomato paste, garlic powder, cinnamon, fenugreek, cumin, cayenne, turmeric and 1 tablespoon of salt. Mix until the mixture turns into a uniform paste.

    Ingredients

    • 2 Tablespoon Pomegranate Molasses

    • 1/4 Cup tomato paste

    • 1 Tablespoon garlic powder

    • 1 Tablespoon ground cinnamon

    • 1 Teaspoon Fenugreek

    • 1 Teaspoon ground cumin

    • 1 Teaspoon ground cayenne pepper

    • 1 Teaspoon

    • 1 Tablespoon salt

  • 2

    Prepare the lamb shanks by removing any 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.

    Ingredients

    • 4 Lamb Hind Shanks

  • 3

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
  • 4

    In large cast iron skillet or any oven proof vessel, add the lamb shanks and cover halfway with lamb stock.

    Ingredients

    • 2 Quart Lamb Stock

  • 5

    Place the skillet on the grill grates. Close the lid and cook for 7-8 hours turning shanks over every hour. Add more lamb stock to skillet as needed. Cook until the meat is tender and beginning to fall away from the bone.
  • 6

    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.

    Grill300 ˚F

    Ingredients

    • 1 Quart Lamb Stock

  • 7

    In a medium pot, heat the olive oil and the add onions and sauté until softened.

    Ingredients

    • 2 Tablespoon olive oil

    • 1 Medium yellow onion, diced small

  • 8

    Add the barley and toast stirring constantly, 2 minutes.

    Ingredients

    • 1 Cup Barley, pearl

  • 9

    Add 1 cup of stock, and the 2 tsp of salt. 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.

    Ingredients

    • 1 Cup Lamb Stock

    • 2 Teaspoon salt

  • 10

    Add Parmigiano Reggiano, and butter, and stir to incorporate. Taste and add salt, as needed.

    Ingredients

    • 1/2 Cup Parmigiano Reggiano, Grated

    • 2 Tablespoon butter

    • salt

  • 11

    Remove the lamb shanks from the grill and serve with barley risotto. Enjoy!

Cooking Notes

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