Turkish Braised Lamb Shank with Charred Okra & Herbed Barley Pilaf

Ingredients

• 4 pieces (6-8 oz each) lamb shanks, about 2 lbs total, trimmed of excess fat
• 4 tbsp extra virgin olive oil, divided for searing and cooking
• 1 large yellow onion, diced
• 6 cloves garlic cloves, minced
• 1 can (28 oz) diced tomatoes, no added sugar
• 2 tbsp tomato paste, unsweetened
• 2 cups low-sodium beef broth
• 2 tbsp pomegranate molasses, adds tartness without refined sugar
• 1 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 4 sprigs fresh thyme
• 2 leaves bay leaves
• 1 tsp sea salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 1 lb fresh okra, whole, stems trimmed
• 1 1/2 cups pearl barley, whole grain
• 3 cups vegetable broth, for barley cooking
• 1/4 cup fresh mint, chopped, divided
• 1/4 cup fresh parsley, chopped
• 1 whole lemon, zest and juice

Instructions

1. 1

   Pat lamb shanks dry with paper towels and season generously with salt and pepper on all sides.

2. 2

   Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Working in batches, sear lamb shanks 4-5 minutes per side until deeply browned. Transfer to a plate.