Braised Lamb Shanks Pomegranate Glaze (Printable)

Succulent lamb shanks braised slowly and glazed with sweet pomegranate for a rich, elegant dinner.

# What You'll Need:

→ Meats

01 - 4 lamb shanks (about 12-14 oz each), trimmed

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced

→ Liquids

06 - 1 cup pomegranate juice (unsweetened)
07 - 1 1/2 cups beef or lamb stock
08 - 1/2 cup dry red wine
09 - 2 tbsp pomegranate molasses
10 - 2 tbsp olive oil

→ Spices & Seasonings

11 - 1 tsp ground cumin
12 - 1 tsp ground coriander
13 - 1/2 tsp ground cinnamon
14 - 1/2 tsp smoked paprika
15 - 1 bay leaf
16 - Salt and freshly ground black pepper, to taste

→ Garnish

17 - 1/2 cup pomegranate seeds
18 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Preheat the oven to 325°F (160°C). Season the lamb shanks generously with salt and pepper.
02 - In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until well browned, about 8–10 minutes total. Remove and set aside.
03 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Add the garlic and cook for 1 minute more.
04 - Stir in cumin, coriander, cinnamon, and smoked paprika. Cook for 1 minute until fragrant. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes.
05 - Return the lamb shanks to the pot. Add pomegranate juice, beef stock, pomegranate molasses, and the bay leaf. Bring to a simmer. Cover and transfer to the oven. Braise for 2–2.5 hours, turning the shanks once or twice, until the meat is very tender and almost falling off the bone.
06 - Remove the shanks and tent with foil. Discard the bay leaf. Skim excess fat from the braising liquid, then simmer over medium heat until reduced to a thick glaze, about 10–15 minutes.
07 - Return the lamb shanks to the glaze, turning to coat well and heat through. Serve the lamb shanks drizzled with glaze, garnished with pomegranate seeds and fresh parsley.

# Expert Advice:

01 -
  • The meat: becomes so tender it practically melts off the bone without any fussy techniques.
  • The glaze: balances tangy pomegranate with warming spices in a way that feels both elegant and deeply comforting.
  • The flexibility: works beautifully with rice, couscous, or potatoes depending on your mood that evening.
02 -
  • Don't skip the sear: This step creates the color and depth that makes people pause and ask what you did; a rushed sear means a rushed-tasting braise.
  • Pomegranate molasses is not negotiable: I learned this the hard way by substituting balsamic vinegar once, and the dish lost its soul; this ingredient is specific for a reason.
  • The glaze only happens if you reduce it properly: Don't rush this final step by cranking up the heat; patience here is what transforms braising liquid into something worth serving.
03 -
  • Room temperature matters: let your lamb shanks sit out for 30 minutes before cooking so they braise evenly and don't shock the hot pot.
  • The glaze magic happens in the reduction: don't be tempted to add cornstarch or cream; the natural gelatin in the braising liquid will thicken into a luxurious glaze if you give it time.
  • Make it ahead: braise the lamb the day before and refrigerate it; the flavors meld overnight and the fat solidifies on top for easy removal.

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