Braised Lamb Shanks Pomegranate (Printable)

Slow-cooked lamb shanks paired with a rich, tangy pomegranate sauce perfect for special occasions.

# 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, chopped into 1/2-inch pieces
06 - 2 celery stalks, chopped

→ Liquids

07 - 1 cup dry red wine
08 - 2 cups beef or lamb stock
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 sprigs fresh rosemary
16 - 2 sprigs fresh thyme
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 chopped fresh parsley

# Directions:

01 - Preheat your oven to 325°F for slow braising.
02 - Generously season each lamb shank on all sides with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides for about 8 minutes total until deeply caramelized. Remove shanks and set aside on a plate.
04 - Add onion, garlic, carrots, and celery to the same pot. Sauté for 5 minutes until vegetables are softened and beginning to brown.
05 - Stir in cumin, coriander, cinnamon, and smoked paprika. Cook for 1 minute until fragrant, being careful not to burn the spices.
06 - Add tomato paste and cook for another minute, stirring constantly to deepen the flavor.
07 - Pour in red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Simmer for 2 minutes to reduce slightly.
08 - Add pomegranate juice, stock, rosemary, thyme, and bay leaf. Return lamb shanks to the pot, nestling them into the liquid so they are partially submerged.
09 - Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven. Braise for 2 to 2.5 hours, turning shanks halfway through, until meat is fork-tender and pulling away from the bone.
10 - Remove lamb shanks from the pot and tent loosely with aluminum foil to keep warm.
11 - Pour braising liquid through a fine-mesh strainer into a saucepan. Discard the vegetables and herbs. Skim off excess fat from the surface.
12 - Simmer strained liquid over medium-high heat until reduced by half, approximately 10 minutes. The sauce should coat the back of a spoon.
13 - In a separate small saucepan, combine 1 cup pomegranate juice, pomegranate molasses, and honey. Simmer over medium heat until syrupy and reduced by half, about 10 to 12 minutes.
14 - Stir the pomegranate reduction into the reduced braising sauce. Taste and adjust seasoning with salt and pepper as needed.
15 - Place lamb shanks on serving plates or a platter. Spoon sauce generously over each shank. Garnish with fresh pomegranate seeds and chopped parsley.

# Expert Advice:

01 -
  • The pomegranate reduction adds this incredible tangy sweetness that balances the rich lamb perfectly
  • Its mostly hands off cooking once everything goes into the oven
  • The presentation looks like something from a high end restaurant but comes together with simple techniques
02 -
  • Dont rush the browning step, those crusty bits are where half the flavor lives
  • The reduction needs attention in the final minutes, it can go from perfect to burnt quickly
  • Let the shanks rest before serving or all those juices will run out onto the plate
03 -
  • Pat the lamb completely dry before seasoning or it will steam instead of brown
  • If you cannot find pomegranate molasses, reduce pomegranate juice with a splash of balsamic vinegar

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