Braised Lamb Shoulder Pomegranate (Printable)

Slow-cooked lamb shoulder enhanced with warm spices and tangy pomegranate molasses.

# What You Need:

→ Meat

01 - 1 (4 lb) bone-in lamb shoulder, trimmed
02 - 1 ½ tsp kosher salt
03 - ½ tsp freshly ground black pepper

→ Aromatics & Vegetables

04 - 2 tbsp olive oil
05 - 2 large onions, sliced
06 - 4 garlic cloves, minced
07 - 2 carrots, peeled and sliced
08 - 2 celery stalks, sliced

→ Spices & Herbs

09 - 2 tsp ground cumin
10 - 1 tsp ground coriander
11 - 1 tsp ground cinnamon
12 - ½ tsp smoked paprika
13 - 2 bay leaves
14 - 4 sprigs fresh thyme

→ Liquids

15 - 1 cup chicken or beef broth
16 - 1 cup pomegranate juice
17 - ⅓ cup pomegranate molasses
18 - 1 tbsp tomato paste

→ Garnish

19 - ⅓ cup pomegranate seeds
20 - ¼ cup fresh cilantro or parsley, chopped

# How to Make It:

01 - Set the oven to 325°F.
02 - Rub the lamb shoulder evenly with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat and brown the lamb on all sides, about 4–5 minutes per side, then transfer to a plate.
04 - Add onions, garlic, carrots, and celery to the pot and cook until softened, approximately 5 minutes.
05 - Incorporate cumin, coriander, cinnamon, smoked paprika, bay leaves, and thyme; cook for 1 minute until aromatic.
06 - Stir in tomato paste to coat the vegetables thoroughly.
07 - Pour in broth, pomegranate juice, and pomegranate molasses, scraping up browned bits from the pot’s base.
08 - Place the seared lamb back into the pot, cover securely with a lid or foil.
09 - Transfer the pot to the oven and cook for 2½ hours until the lamb is tender and nearly falling off the bone.
10 - Remove lamb and let rest for 10 minutes. Skim excess fat from the sauce and simmer to slightly thicken as needed.
11 - Slice or shred lamb, spoon sauce over, and garnish with pomegranate seeds and chopped cilantro or parsley.

# Expert Suggestions:

01 -
  • The meat falls apart with just a fork, and that moment never gets old.
  • Pomegranate molasses adds this tart, almost mysterious depth that makes people ask what the secret ingredient is.
  • It's naturally gluten-free and feeds a crowd without making you feel like you're cooking all day.
  • The braising liquid becomes a silky sauce that's better than any gravy you've made before.
02 -
  • Don't skip the sear—it's not just about color, it's about locking in the lamb's flavor and creating the depth that makes people come back for seconds.
  • The pomegranate molasses needs to be real molasses, not juice, or you lose that tart complexity that makes the dish sing.
  • If your sauce looks greasy, it probably is—skim it off before serving, or chill the leftovers overnight and lift the fat off when it solidifies.
03 -
  • Buy pomegranate molasses from a Middle Eastern or specialty market—it's cheaper there and tastes fresher than what you'll find in most supermarkets.
  • A meat thermometer removes the guesswork; you're looking for the shoulder to reach about 190°F internally before it's truly tender enough to shred.

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