Emerald Nile Lamb Shanks with Aromatic Smoked Freekeh Pilaf and Pistachio-Mint Gremolata

Pat lamb shanks dry with paper towels and season generously with salt and freshly ground black pepper.

In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove shanks from the pot and set aside.

Reduce heat to medium, add the remaining 1 tablespoon of olive oil to the pot. Add diced onions, carrots, and celery and sauté for 8-10 minutes until softened and lightly caramelized. Stir in minced garlic, ground cumin, ground coriander, turmeric, crushed cardamom pods, bay leaves, and cinnamon stick. Cook for another 2 minutes until fragrant.

Pour in the crushed tomatoes, chicken or beef broth, and water. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Stir in 1 teaspoon of salt.

Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Bring back to a gentle simmer, then cover the Dutch oven tightly and transfer to a preheated oven at 160°C (325°F).

Braise for 3 to 3.5 hours, or until the lamb is exquisitely tender and easily falls off the bone. Halfway through cooking, carefully flip the shanks to ensure even braising.

While the lamb braises, prepare the Aromatic Smoked Freekeh Pilaf: Rinse the freekeh thoroughly under cold water. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rinsed freekeh and smoked paprika, stirring for 2-3 minutes until fragrant. Pour in 2 cups of water or vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the freekeh is tender and the liquid is absorbed. Fluff with a fork.

Prepare the Pistachio-Mint Gremolata: In a small bowl, combine finely chopped fresh parsley, fresh mint, lemon zest, roughly chopped toasted pistachios, and minced garlic. Mix gently.

Once the lamb is cooked, carefully remove the shanks from the pot and set aside. Skim any excess fat from the surface of the braising liquid. If desired, reduce the sauce over medium-high heat for 10-15 minutes until it thickens slightly to a desired consistency. Stir in the optional pomegranate molasses for an added layer of complexity and shine. Adjust seasoning as needed.

To serve, spoon a generous portion of the aromatic smoked freekeh pilaf onto each plate. Place a succulent lamb shank on top, then ladle the rich braising sauce over the lamb. Garnish generously with the vibrant pistachio-mint gremolata.