This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I�ve tasted in a long time. Actually, that�s not technically true, since I ate this same dish at the neighborhood restaurant I stole the idea from last week.
The place is called, Bar Bambino, and if you�re ever in San Francisco, you should give it a try. Anyway, I was so impressed by the combination of fall flavors, colors and textures that I decided to replicate it here. I think it�s a gorgeous plate of food, and all modesty aside, it tastes even better than it looks.
As I joke about in the video, braised lamb is pretty tough to screw up. Simply cook it until it�s tender, and if it isn�t quite succulent enough, leave it in a bit longer. That�s the reason that shoulder chops work so well, as they have the right amount of fat and connective tissue for the long, slow braise.
By the way, if you don�t have a large skillet with a lid like I used here, simply transfer everything into a Dutch oven before putting it in the oven. In a pinch, you could even do this in a stockpot, on top of the stove, over very low heat.
Anyway, the timing is perfect for this lovely fall meal, especially with the roasted pumpkin I used to dress up the plate. I will show you that simple procedure in a future video soon. In the meantime, I really hope you give this a try. Enjoy!
Ingredients for 4 servings:
3 lbs thick-cut lamb shoulder chops (of course this would work with shanks as well)
salt and pepper to taste
vegetable oil as needed
1 sliced onion
4 cloves sliced garlic
2 cups pomegranate juice
1/3 cup aged balsamic vinegar
1/4 tsp dried rosemary
8 whole mint leaves, plus more to garnish
1/4 tsp hot chili flakes
1 tbsp honey, or to taste
1 tbsp freshly sliced mint leaves
1 tbsp pumpkin seeds
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