Braised Lamb Shanks Pomegranate (Print version)

Slow-cooked lamb shanks infused with warm spices and tangy pomegranate molasses for a flavorful main course.

# Ingredient List:

→ Meats

01 - 4 lamb shanks (approximately 12-14 oz each), trimmed of excess fat

→ Vegetables

02 - 2 medium onions, finely chopped
03 - 3 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced

→ Liquids & Condiments

06 - 2 cups beef or lamb stock (gluten-free if needed)
07 - 1 cup pomegranate juice
08 - 1/3 cup pomegranate molasses
09 - 1 can (14 oz) diced tomatoes
10 - 2 tbsp olive oil

→ Spices & Herbs

11 - 1 tsp ground cumin
12 - 1 tsp ground coriander
13 - 1 tsp ground cinnamon
14 - 1/2 tsp ground allspice
15 - 1/2 tsp ground black pepper
16 - 1 tsp salt, or to taste
17 - 2 bay leaves
18 - 1 small bunch fresh cilantro, chopped (for garnish)
19 - Seeds from 1/2 pomegranate (for garnish, optional)

# How To Make It:

01 - Preheat oven to 325°F.
02 - Pat the lamb shanks dry with paper towels and season generously with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides for approximately 8 minutes total, then remove and set aside.
04 - Add onions, carrots, and celery to the pot. Sauté for 5-6 minutes until softened. Stir in garlic and cook for 1 minute more.
05 - Add cumin, coriander, cinnamon, and allspice. Cook for 1 minute until fragrant.
06 - Stir in diced tomatoes, pomegranate juice, and pomegranate molasses. Bring to a simmer while scraping up any browned bits from the bottom.
07 - Return lamb shanks to the pot. Pour in the stock and add bay leaves. The liquid should mostly cover the shanks.
08 - Cover with a lid and transfer to the oven. Braise for 2 to 2.5 hours, turning shanks halfway through, until the meat is very tender and nearly falling off the bone.
09 - Skim off excess fat if needed. Adjust seasoning to taste. Serve shanks with the sauce spooned over, garnished with chopped cilantro and pomegranate seeds.

# Expert Advice:

01 -
  • The meat becomes so tender it practically surrenders at the touch of a fork, no knife required
  • Pomegranate molasses adds this incredible tangy depth that balances the rich lamb
  • Most of the cooking happens hands-free in the oven, leaving you time for other things
02 -
  • The meat needs to be completely dry before hitting the hot oil, otherwise it will steam instead of develop that gorgeous brown crust
  • Let the braising liquid come to a full simmer and scrape the bottom of the pot thoroughly, those browned bits are pure flavor
  • The liquid should almost but not quite cover the shanks too much liquid dilutes the flavor, and the braising creates its own juices anyway
03 -
  • If you can't find pomegranate molasses, mix equal parts balsamic glaze and honey though the real stuff is worth seeking out
  • Reserve some cilantro stems to add during the last 30 minutes of braising for an extra layer of herbaceous flavor
  • For extra richness, swirl a tablespoon of cold butter into the sauce just before serving

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