Braised Lamb Shank on Hummus

Levantine cafes serve hummus topped with spiced meat, and this dish takes that idea a big step further with a whole braised shank. The braise uses pomegranate molasses and red wine, which reduce into a dark, tangy glaze. Warm the hummus gently with a splash of the braising liquid so it stays silky under the meat. Braising in the oven instead of on the stove gives even heat and no scorched bottom. Make the shanks a day ahead if you can; chilled overnight, the fat lifts off in one piece.