Lamb Shanks Pomegranate Molasses (Printable Version)
Slow-cooked lamb shanks braised in fragrant spices and tangy pomegranate molasses.
# What You Need:
→ Meats
01 - 4 lamb shanks (14–17.5 oz each)
→ Vegetables & Aromatics
02 - 2 medium onions, finely chopped
03 - 4 garlic cloves, minced
04 - 2 carrots, diced
05 - 2 celery stalks, diced
→ Spices
06 - 2 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp ground cinnamon
09 - 1/2 tsp ground allspice
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp ground black pepper
12 - 1 1/2 tsp salt
→ Liquids
13 - 1 2/3 cups beef or lamb stock
14 - 3/4 cup pomegranate juice
15 - 3 tbsp pomegranate molasses
16 - 2 tbsp tomato paste
17 - 2 tbsp olive oil
→ Garnish
18 - Seeds from 1/2 pomegranate
19 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Preheat the oven to 320°F.
02 - Pat the lamb shanks dry and season evenly with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until a deep golden brown forms, about 8 minutes. Remove and set aside.
04 - Add chopped onions, carrots, and celery to the pot and sauté for 5 to 7 minutes until softened.
05 - Stir in minced garlic, cumin, coriander, cinnamon, allspice, and smoked paprika. Cook for 1 minute until fragrant.
06 - Add tomato paste and cook, stirring, for an additional minute.
07 - Return lamb shanks to the pot. Pour in pomegranate juice, stock, and pomegranate molasses. Stir to combine and bring to a simmer.
08 - Cover the pot and transfer to the oven. Cook for 2 to 2.5 hours, turning the shanks once halfway through, until meat is tender and falls off the bone.
09 - Remove the lid during the last 20 minutes of cooking to allow the sauce to thicken slightly.
10 - Spoon the sauce over the shanks and garnish with pomegranate seeds and chopped parsley before serving.
# Expert Tips:
01 -
- The meat becomes so tender it falls apart with a fork, but the sauce is what keeps you coming back for seconds.
- It looks restaurant-worthy when you set it down, but honestly, a Dutch oven does most of the heavy lifting.
- You can make it hours ahead and it tastes even better reheated, which feels like a small miracle.
02 -
- Don't skip the searing step—it's the difference between lamb that tastes like lamb and lamb that tastes like meat that was braised.
- If your sauce is too thin after cooking, remove the shanks and simmer the liquid uncovered on the stovetop for a few minutes to concentrate it.
- The pomegranate molasses is essential and non-negotiable; pomegranate juice alone won't give you that tangy, almost bitter note that makes this dish memorable.
03 -
- Always taste the braising liquid before serving and adjust the salt—the flavors intensify as it reduces, and you might need less than you think.
- Brown the shanks in batches if your pot is crowded; they need space to develop that crust, and crowding them steams them instead.