Braised Lamb Shanks Pomegranate (Printable Version)
Tender lamb shanks braised slowly with fragrant spices and pomegranate molasses for a flavorful main dish.
# What You Need:
→ Meats
01 - 4 lamb shanks (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 (14.5 oz) diced tomatoes
10 - 2 tablespoons olive oil
→ Spices & Herbs
11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - 1 teaspoon ground cinnamon
14 - 1/2 teaspoon ground allspice
15 - 1/2 teaspoon ground black pepper
16 - 1 teaspoon 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:
01 - Preheat oven to 325°F.
02 - Pat the lamb shanks dry 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 about 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.
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 2-2.5 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 Hints:
01 -
- The meat becomes impossibly tender while developing this gorgeous mahogany color that makes everyone reach for their cameras
- The pomegranate molasses creates this perfect sweet tart balance that cuts through the rich lamb in the most sophisticated way
02 -
- Do not rush the browning step because that caramelization is where half the flavor lives
- The liquid should mostly cover the shanks but do not worry if they are not completely submerged
03 -
- Trim excess fat before cooking so your sauce does not end up too greasy
- The shanks are done when the meat pulls away easily from the bone with just a gentle tug