Braised Lamb Shanks Pomegranate (Printable)
Slow-cooked lamb shanks infused with warm spices and topped with a sweet-tangy pomegranate glaze for special meals.
# What You Need:
→ Lamb
01 - 4 lamb shanks (12–14 oz each)
02 - Salt and freshly ground black pepper, to taste
→ Aromatics
03 - 2 tablespoons olive oil
04 - 1 large onion, finely chopped
05 - 4 garlic cloves, minced
06 - 2 medium carrots, chopped
07 - 2 celery stalks, chopped
→ Spices & Herbs
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - ½ teaspoon ground cinnamon
11 - ½ teaspoon smoked paprika
12 - 2 bay leaves
13 - 4 to 5 sprigs fresh thyme or 1 teaspoon dried thyme
→ Braising Liquid
14 - 1⅔ cups beef or lamb stock
15 - 1 cup dry red wine
16 - 2 tablespoons tomato paste
17 - 2 tablespoons pomegranate molasses
18 - 1 tablespoon honey
→ Glaze
19 - 3 tablespoons pomegranate molasses
20 - 1 tablespoon honey
→ Garnish
21 - ½ cup pomegranate seeds
22 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Set the oven to 325°F for braising.
02 - Pat lamb shanks dry and season liberally with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 8 minutes. Remove and set aside.
04 - Reduce heat to medium. Add onion, garlic, carrots, and celery to the pot and cook until softened, approximately 6 to 8 minutes.
05 - Incorporate cumin, coriander, cinnamon, smoked paprika, bay leaves, and thyme. Stir and cook for 1 minute until fragrant.
06 - Mix in tomato paste, pomegranate molasses, and honey thoroughly.
07 - Pour in red wine and stock, scraping up any browned bits. Bring to a simmer, nestle lamb shanks back into the liquid, cover, and transfer to oven.
08 - Cook in the oven for 2 to 2½ hours, turning lamb once or twice until meat is tender and falling off the bone.
09 - Remove lamb shanks to a plate. Skim fat from braising liquid, strain if desired, and reduce over medium heat for 10 minutes to concentrate flavors.
10 - Simmer pomegranate molasses and honey in a small saucepan over low heat until syrupy, about 2 to 3 minutes.
11 - Brush glaze over lamb and place under a hot broiler for 3 to 5 minutes until glossy and caramelized.
12 - Plate lamb shanks atop pilaf or mashed potatoes, drizzle with reduced braising liquid, and garnish with pomegranate seeds and parsley.
# Expert Suggestions:
01 -
- The meat becomes so tender it falls from the bone without effort, and somehow the pomegranate adds sweetness without tasting like dessert.
- You mostly just let the oven do the work while you have time to set the table or pour a glass of wine.
- When you glaze those shanks under the broiler, they turn glossy and caramelized in minutes—the kind of dish that looks like you've been cooking all day.
02 -
- Don't rush the searing step; a proper crust is what makes the meat taste deep and rich, not just boiled in its own juices.
- Pomegranate molasses can vary wildly in tartness between brands, so taste your braising liquid as it cooks and adjust the sweetness with a touch more honey if needed.
- The braising liquid is your liquid gold—don't throw it away, even if you skim fat from the top. Drizzle it over the plated dish for all that concentrated flavor.
03 -
- Don't skip the broiler step at the end—that final caramelization is what transforms the dish from delicious to unforgettable, creating a glossy mahogany exterior that catches the light.
- If your braising liquid tastes flat after cooking, a squeeze of fresh lemon juice or a splash more pomegranate molasses can wake it up instantly.