Lamb Shanks Pomegranate Molasses (Printable)
Tender lamb slow-cooked in spices with tangy pomegranate molasses for a rich, aromatic finish.
# What You’ll Need:
→ Meats
01 - 4 lamb shanks (about 1 lb 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
# Steps:
01 - Preheat the oven to 320°F.
02 - Pat the lamb shanks dry and season thoroughly with salt and pepper.
03 - In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 8 minutes. Remove and set aside.
04 - Add onions, carrots, and celery to the same pot. Sauté for 5–7 minutes until softened.
05 - Add garlic, cumin, coriander, cinnamon, allspice, and smoked paprika; cook for 1 minute until fragrant.
06 - Stir in the tomato paste and cook for another minute to deepen the flavor.
07 - Return the lamb shanks to the pot. Add 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 halfway through, until the meat is tender and falling off the bone.
09 - Remove the lid for the last 20 minutes to allow the sauce to reduce and thicken slightly.
10 - Spoon the reduced sauce over the shanks. Garnish with pomegranate seeds and chopped parsley before serving.
# Expert Advice:
01 -
- The meat falls apart so easily you barely need a knife, and the sauce is rich enough to coat saffron rice without any additional butter.
- It looks impressive enough for guests but requires almost no fussing once it's in the oven, leaving you free to set the table and breathe.
02 -
- Don't skip the searing step; those caramelized bits on the meat create a depth that low and slow cooking alone can't achieve.
- If your pomegranate molasses is very salty, reduce the added salt slightly, as different brands vary wildly in seasoning.
03 -
- Make this a day ahead and reheat it gently; the flavors deepen and marry overnight, and the sauce thickens as it cools.
- Save any leftover sauce separately and use it to dress rice, roasted vegetables, or even fish the next day.