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

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.

  Add A Note

  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.

  Add A Note

  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.

  Add A Note

• 4

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

  Add A Note

  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.

  Add A Note

• 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.

  Grill: 300 ˚F

  Add A Note

  Ingredients

  • 1 Quart Lamb Stock

• 7

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

  Add A Note

  Ingredients

  • 2 Tablespoon olive oil

  • 1 Medium yellow onion, diced small

• 8

  Add the barley and toast stirring constantly, 2 minutes.

  Add A Note

  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.

  Add A Note

  Ingredients

  • 1 Cup Lamb Stock

  • 2 Teaspoon salt

• 10

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

  Add A Note

  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!

  Add A Note