The savory culinary calling card of the Caucasus mountains: lamb, tomatoes, pomegranate molasses mingle for an unforgettable tangy soup to put the strength back in you!
Heat ¼-cup (60 ml) of the olive oil over medium high heat in a large, heavy-bottomed soup pot or Dutch oven. Salt and pepper the lamb shanks well, then sear them on each side until they are well browned.
Remove the shanks to a plate, then lower the heat to medium. Pour the red wine into the pot and use the back of a wooden spoon to scrape up all the bits clinging to the bottom of the pan. Add the tomato paste and whisk to combine. Simmer until the mixture is reduced by half.
Return the lamb shanks to the pot, then add the two halves of the garlic head, a quarter of the chopped onions, the chopped tomatoes, and enough of the beef stock so that the shanks are halfway covered. Bring the pot to a gentle simmer, then lower the heat as far as it will go, cover the pot tightly and allow the shanks to braise for 2-3 hours until the meat is falling off the bones. You can also do this in an oven set to 200ºF (95ºC). Check every 30 minutes to be sure that the liquid has not evaporated. Top up with more beef stock as needed.
Remove the shanks from the braising liquid and use a fork to remove the lamb from the bones, then set the meat aside. Fork the lamb into bite-sized pieces. Remove the fat from the braising liquid by chilling it overnight or using a degreaser to separate the fatty liquid. Do not throw away the shank bones or the garlic head!
Wipe out the pot and heat the remaining 2 Tbls of olive oil in it. Sauté the remaining onions until translucent. Then add the chopped garlic, bell peppers and sauté for a further 5-7 minutes until everything is quite limp. Sprinkle the mixture with the paprika and cayenne pepper and stir to combine. Then add the khmeli-suneli, fenugreek, and salt.
Add the braising liquid and its solids, the remainder of the stock, the pomegranate juice and syrup to the pot and bring to a simmer. Add the lamb and lamb bones, the fruit leather, adjika, and the walnuts and stir well to combine. Cover and simmer over low heat for 45 minutes.
While the soup is simmering, toast the millet in vegetable or olive oil until it is shiny, and a few grains go “pop.” Pour 1-¾ (410 ml) cups of water for every cup (235 ml) of millet with a pinch of salt. Simmer until the millet has absorbed all the liquid. Fluff the grains up.
Notes
*Do not put the millet directly into the soup pot. Spoon hot soup over the cooked millet in the soup bowl to avoid the millet turning gummy and absorbing too much of the soup. Store the surplus millet and soup separately.To serve the soup: discard the lamb bones and garlic husk, then place ½-cup of millet into a shallow soup bowl and ladle the hot kharcho over the grains. Top with fresh cilantro and other herbs, sliced scallions, and a few chopped walnuts. Serve with chewy flat or lavash bread and a good Georgian wine.