This recipe is heavily inspired by Danielle’s Pomegranate ginger saffron braised lamb neck on Habeas Brulee.
But it’s made with lamb shanks.
And the method is a little different.
And I was out of beef stock.

Here’s what happened: …

Here’s another recipe I make with lamb and pomegranate molasses. Stitched together from a couple of recipe books and my Mom’s memory of what my grandmother used to do, and my tastebuds’ memory of the same.

Fowleh – Syrian String bean Stew

(3/4 to 1 lb ground lamb or beef)
¼ c vegetable oil (reduce or omit if using meat)
1 ½ cup chopped yellow onion
2 tsp minced garlic (or more!)
4 six-oz cans unsalted tomato paste (or ~3 large cans of diced tomato, or half and half)
6 c cold water (omit or reduce if using canned tomato)
2 lb string beans, fresh or defrosted
1 tsp ground cinnamon
1 tsp ground allspice
2 tsp Syrian pepper – a mixed seasoning that includes allspice and lots of other things I can’t pick out, probably cardamom, cloves, etc. – just smells like a spice market
1 tsp Aleppo pepper – mild pepper similar to Ancho or paprika
1 tsp salt (or less)
Several grindings black pepper (or more)
2-4 tsp pomegranate molasses

1. If using meat, cook in pan until it just begins to brown. Add oil (if using) and onions, and cook until meat is fully cooked and onions are soft. Add garlic and cook one minute, stirring continually. (Don’t burn that garlic!)

2. Combine the tomato paste with the water and add to pan. (Or just add canned tomato.) Add string beans. Mix well, cover, and cook over medium heat for 30 minutes. Stir occasionally and watch for burning.

3. After 30 minutes, add the rest of the ingredients and mix well. Cook for another 60-90 minutes, stirring often, until everything is fully cooked and the beans are very soft. If you’re using an oven-safe pot, this last 60-90 minutes can be done in a 325-degree oven. This means you don’t have to stir it, and there’s less chance of scorching. Taste, correct seasonings if necessary. Sauce can be thinned with ¼ – ½ c water if needed. Serve over rice. Pita and hummus make a nice accompaniment