Braised Lamb Shanks Pomegranate (Printable Version)
Tender lamb shanks slowly cooked with aromatic spices and a tangy pomegranate glaze.
# What You'll Need:
→ Meats
01 - 4 lamb shanks (approximately 12-14 oz each), trimmed of excess fat
→ Vegetables & Aromatics
02 - 2 tbsp olive oil
03 - 1 large onion, finely chopped
04 - 3 garlic cloves, minced
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
→ Liquids
07 - 1 cup dry red wine
08 - 2 cups beef or lamb stock (gluten-free certified if needed)
09 - 1 cup pomegranate juice
10 - 2 tbsp tomato paste
→ Spices & Herbs
11 - 1 tsp ground cumin
12 - 1 tsp ground coriander
13 - 1/2 tsp ground cinnamon
14 - 1 tsp smoked paprika
15 - 2 fresh rosemary sprigs
16 - 2 fresh thyme sprigs
17 - 1 bay leaf
18 - Kosher salt and freshly ground black pepper to taste
→ Pomegranate Reduction
19 - 1 cup pomegranate juice
20 - 2 tbsp pomegranate molasses
21 - 1 tbsp honey
→ Garnish
22 - 1/2 cup fresh pomegranate seeds
23 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Set oven to 325°F for slow braising.
02 - Generously coat lamb shanks with salt and pepper on all sides.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks for approximately 8 minutes, rotating to sear all surfaces evenly. Transfer to a plate.
04 - In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until vegetables begin to soften.
05 - Add cumin, coriander, cinnamon, and smoked paprika. Stir constantly for 1 minute until fragrant.
06 - Stir in tomato paste and continue cooking for 1 additional minute to deepen flavor.
07 - Pour in red wine while scraping up browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
08 - Add pomegranate juice, stock, rosemary, thyme, and bay leaf. Return lamb shanks to the pot, submerging them in the liquid.
09 - Bring to a simmer, cover tightly, and transfer to oven. Braise for 2 to 2.5 hours, turning shanks halfway through, until meat pulls easily from the bone.
10 - Remove lamb shanks and cover loosely with foil. Strain braising liquid through a fine mesh into a saucepan. Discard solids and skim excess fat from surface. Simmer over medium-high heat until reduced by half, about 10 minutes.
11 - In a separate small saucepan, combine 1 cup pomegranate juice, pomegranate molasses, and honey. Simmer until syrupy consistency and reduced by half, approximately 10 to 12 minutes.
12 - Stir pomegranate reduction into the braising sauce. Taste and adjust seasoning as needed.
13 - Arrange lamb shanks on serving plates. Spoon sauce generously over meat. Scatter fresh pomegranate seeds and parsley across the top.
# Expert Tips:
01 -
- The pomegranate reduction creates this incredible sweet-tart finish that cuts through the rich lamb perfectly
- Most of the cooking happens hands-free in the oven, leaving you free to enjoy your home smelling amazing
- This dish looks incredibly impressive on the plate but uses simple techniques anyone can master
02 -
- Don't rush the initial searing—those browned bits on the bottom of the pot are pure flavor gold
- The lamb is done when a fork twists easily in the meat, almost like pulling apart pulled pork
- Letting the sauce reduce properly concentrates all those hours of braising into something incredible
03 -
- If you can't find pomegranate molasses, reduce pomegranate juice with a splash of balsamic vinegar until syrupy
- The sauce should coat the back of a spoon—if it's too thin, keep reducing; if too thick, add a splash of stock
- Leftovers freeze beautifully for up to three months, making this perfect for meal prep