Braised Lamb Shanks Pomegranate (Printable Version)
Slow-cooked lamb shanks enriched with aromatic spices and a glossy pomegranate glaze.
# 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 - 4–5 sprigs fresh thyme or 1 teaspoon dried thyme
→ Braising Liquid
14 - 1¾ 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:
01 - Set oven to 325°F (160°C).
02 - Pat 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 total. Remove and set aside.
04 - Reduce heat to medium. Add onion, garlic, carrots, and celery; cook until softened, about 6–8 minutes.
05 - Stir in cumin, coriander, cinnamon, smoked paprika, bay leaves, and thyme; cook for 1 minute until fragrant.
06 - Mix in tomato paste, pomegranate molasses, and honey until combined.
07 - Pour in red wine and stock, scraping up browned bits. Bring to a simmer, then nestle lamb shanks into the liquid.
08 - Cover and cook in the oven for 2 to 2½ hours, turning shanks occasionally, until meat is tender and falls off the bone.
09 - Remove lamb and place on a plate. Skim fat from braising liquid, strain if desired, and reduce over medium heat for 10 minutes.
10 - Combine pomegranate molasses and honey in a small saucepan. Simmer over low heat until thickened, about 2–3 minutes.
11 - Brush glaze onto lamb shanks and broil for 3–5 minutes until glossy and caramelized.
12 - Arrange shanks over pilaf or mashed potatoes. Drizzle with reduced braising liquid and garnish with pomegranate seeds and parsley.
# Expert Hints:
01 -
- The meat falls apart at the gentlest nudge of a fork, proving that time and low heat solve almost everything.
- That pomegranate-honey glaze creates a glossy caramel crust that looks restaurant-worthy but asks very little of you.
- It's the kind of dish that fills your home with aromas hours before dinner, building anticipation naturally.
02 -
- Do not skip the searing step—that browned crust is where so much flavor lives, and it takes only a few minutes of attention.
- Pomegranate molasses is non-negotiable here; vinegar or lemon juice creates an entirely different dish that won't taste right no matter how much you adjust.
- If your braising liquid tastes weak halfway through cooking, don't panic—you can reduce it at the end to concentrate flavors, or add another splash of stock.
03 -
- Add a strip of orange zest to the braising liquid for an unexpected citrus note that lingers in the background without announcing itself.
- If you can't find pomegranate molasses, reduce pomegranate juice with a little sugar and vinegar, though the flavor profile will shift slightly.