Braised Lamb Shoulder Pomegranate (Printable)
Slow-cooked lamb shoulder enhanced by spices and pomegranate molasses creates a savory, tender centerpiece.
# What You'll Need:
→ Meat
01 - 1 (4 lb) bone-in lamb shoulder, trimmed
02 - 1 ½ tsp kosher salt
03 - ½ tsp freshly ground black pepper
→ Aromatics & Vegetables
04 - 2 tbsp olive oil
05 - 2 large onions, sliced
06 - 4 garlic cloves, minced
07 - 2 carrots, peeled and sliced
08 - 2 celery stalks, sliced
→ Spices & Herbs
09 - 2 tsp ground cumin
10 - 1 tsp ground coriander
11 - 1 tsp ground cinnamon
12 - ½ tsp smoked paprika
13 - 2 bay leaves
14 - 4 sprigs fresh thyme
→ Liquids
15 - 1 cup chicken or beef broth
16 - 1 cup pomegranate juice
17 - ⅓ cup pomegranate molasses
18 - 1 tbsp tomato paste
→ Garnish
19 - ⅓ cup pomegranate seeds
20 - ¼ cup fresh cilantro or parsley, chopped
# Directions:
01 - Preheat the oven to 325°F.
02 - Generously season the lamb shoulder on all sides with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb shoulder on all sides until deeply browned, approximately 4 to 5 minutes per side. Remove and set aside.
04 - Add sliced onions, minced garlic, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
05 - Stir in ground cumin, ground coriander, ground cinnamon, smoked paprika, bay leaves, and fresh thyme sprigs. Cook for 1 minute until aromatic.
06 - Mix in tomato paste well to coat the vegetables evenly.
07 - Pour in chicken or beef broth, pomegranate juice, and pomegranate molasses. Scrape the bottom of the pot to loosen browned bits.
08 - Place the lamb shoulder back into the pot. Cover tightly with a lid or aluminum foil.
09 - Transfer the pot to the preheated oven and braise for 2½ hours, or until the lamb is fork-tender and nearly falling off the bone.
10 - Remove lamb and let rest for 10 minutes. Skim excess fat from the sauce and simmer uncovered to reduce and thicken, if necessary.
11 - Slice or shred the lamb. Serve with the sauce spooned over and garnish with pomegranate seeds and chopped cilantro or parsley.
# Expert Advice:
01 -
- The lamb becomes so impossibly tender it practically melts, yet the meat stays flavorful and substantial.
- Pomegranate molasses brings a sophisticated tartness that keeps the richness from feeling heavy.
- It's the kind of dish that makes people think you spent all day cooking when it's mostly hands-off oven time.
02 -
- Don't skip the searing step—those brown, caramelized bits are where the deep, rich flavor lives, and rushing this will make your final dish taste flat.
- Pomegranate molasses is not pomegranate juice; it's thicker, more concentrated, and has a unique tart complexity that can't be replaced by just adding more juice.
- Braising is forgiving, but don't lift the lid too often—each time you do, heat escapes and the cooking time extends.
03 -
- If your pomegranate molasses is quite thick and concentrated, taste it before adding the full amount—brands vary, and some are more intense than others.
- The most common mistake is cooking at a temperature that's too high, which makes the meat tough rather than tender; stick to 325°F and resist the urge to turn up the heat.