Nar-Fıstık Kuzu İncik: Pistachio-Crusted Lamb Shanks with Pomegranate-Fig Glaze on Saffron Bulgur

Pat the lamb shanks dry with paper towels and season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. In a large Dutch oven or oven-safe pot, heat 3 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 and set aside.

Reduce heat to medium, add diced onion, carrots, and celery to the pot. Sauté for 8-10 minutes until softened. Add minced garlic and tomato paste, cook for another 2 minutes, stirring constantly until fragrant.

Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the wine has slightly reduced. Stir in the crushed tomatoes, beef or lamb broth, pomegranate molasses, dried figs, dried apricots, bay leaves, cinnamon stick, whole allspice berries, ground cumin, remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a gentle simmer, then cover the Dutch oven tightly with a lid.

Transfer the Dutch oven to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the lamb is fork-tender and easily pulls away from the bone. Flip the shanks halfway through cooking to ensure even braising.

While the lamb braises, prepare the pistachio crust. In a small bowl, combine finely chopped pistachios, fresh breadcrumbs, chopped fresh parsley, chopped fresh mint, lemon zest, and 2 tablespoons of olive oil. Mix well until everything is evenly coated and crumbly. Set aside.

To prepare the saffron bulgur: In a medium saucepan, bloom the saffron threads in 2 tablespoons of hot water or broth for 5 minutes. Melt butter in the saucepan over medium heat. Add pine nuts (if using) and sauté until lightly golden. Add the bulgur and toast for 1-2 minutes.

Pour in the saffron-infused liquid and remaining hot water or broth into the bulgur. Season with salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the bulgur is tender. Fluff with a fork and keep warm.

Once the lamb shanks are tender, carefully remove them from the Dutch oven and place on a baking sheet. Skim any excess fat from the braising liquid. Remove the bay leaves, cinnamon stick, and allspice berries. Transfer the braising liquid and vegetables to a blender and blend until smooth, or use an immersion blender directly in the pot to create a rich sauce. If desired, pass the sauce through a fine-mesh sieve for an even silkier texture. Taste and adjust seasoning.

Preheat your oven broiler to high. Spoon a generous amount of the pistachio crust mixture over the top of each lamb shank, gently pressing it to adhere. Broil for 3-5 minutes, watching carefully, until the crust is golden brown and fragrant.

To serve, spoon a generous portion of the saffron bulgur onto each plate. Place a pistachio-crusted lamb shank on top. Drizzle generously with the rich pomegranate-fig glaze. Garnish with fresh mint sprigs and serve immediately.