For the Braised Lamb Shank:
6 Australian Lamb Shanks
¼ cup flour
2 tablespoons olive oil separated
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
2 bay leaves
2 springs of rosemary
2 springs of thyme
3 cloves of garlic minced
1 1/2 cups pomegranate juice (1 for braise and 1/2 for final sauce)
About 1/2 bottle Pinot Noir
4 cups low sodium chicken stock
For the Pomegranate Port Wine Reduction Sauce
4 cups braising liquid
1 cup port
1/2 cup pomegranate juice
1 tablespoon butter
For the sandwich:
12-16 ounces pulled braised lamb shank (Recipe below)
2 brioche buns
1 tablespoon melted butter
Pomegranate Port Wine reduction sauce (Recipe Below)
2 tablespoons fresh pomegranate arils
1 tablespoon fresh chopped mint
Season and Sear:
Pat the lamb dry with paper towels. Season generously with Steak Seasoning and kosher salt. Dredge in flour. Pour 1 tablespoon oil in large Dutch oven over medium heat. When oil is heated – brush evenly over surface of pan. Place 1/2 lamb in Dutch oven and sear until caramelized on each side. Remove lamb from pot onto a plate. Repeat with second half of oil and lamb.
Put onion, celery, and carrots in pan and sauté until translucent (about five minutes). Tie together bay leaves, rosemary and thyme with kitchen twine. When vegetables are softened add herb bunch and garlic and cook until fragrant (about 1 minute).
Prepare Braising Liquid and Cook:
Deglaze pan with Pomegranate juice. Add wine and chicken stock and scrape bottom of pot with wooden spoon. Place lamb back in Pot. Add enough water to reach three quarters of the way up the lamb. Turn stove to high and bring braising liquid to a simmer. Place tinfoil over pot and put lid on. Place lamb in 350 degree oven for 3 ½ to 4 hours until lamb is fork tender and falling off the bone.
For the sauce:
Take lamb out of oven and remove lamb from braise and place on a large serving dish. Strain braising liquid through a fine mesh strainer. Put four cups of liquid in saucepan and pour remaining liquid over lamb. Tent the lamb with foil and place in 200 degree oven to keep warn. To braising liquid add port wine and pomegranate juice, Bring to a simmer and reduce by half (about thirty minutes). When consistency is velvety and smooth, add butter and mix in with whisk.
For the sandwich:
Brush brioche buns with butter and toast slightly. Toss pulled lamb in port wine sauce. Pile pulled lamb on bottom bun. Top with fresh pomegranate arils and chopped mint. Top with top bun.
*All cuts not available at all retailers