Braised Lamb Shanks with Pomegranate Glaze (Printable version)
Tender lamb shanks braised slowly with aromatic spices and finished with a tangy-sweet pomegranate glaze for an elegant main course.
# What you need:
→ Meats
01 - 4 lamb shanks (12-14 oz each), trimmed of excess fat
→ 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 unsweetened pomegranate juice
07 - 1 1/2 cups beef or lamb stock
08 - 1/2 cup dry red wine
09 - 2 tablespoons pomegranate molasses
10 - 2 tablespoons olive oil
→ Spices & Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - 1/2 teaspoon ground cinnamon
14 - 1/2 teaspoon smoked paprika
15 - 1 bay leaf
16 - Salt and freshly ground black pepper to taste
→ Garnish
17 - 1/2 cup fresh pomegranate seeds
18 - 2 tablespoons fresh parsley, chopped
# How to make it:
01 - Preheat oven to 325°F.
02 - Generously season lamb shanks with salt and pepper on all sides.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until deeply browned, about 8-10 minutes total. Transfer to a plate and set aside.
04 - Add onion, carrots, and celery to the same pot. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
05 - Stir in cumin, coriander, cinnamon, and smoked paprika. Cook for 1 minute until spices release their aroma.
06 - Pour in red wine and scrape up browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly.
07 - Return lamb shanks to the pot. Add pomegranate juice, stock, pomegranate molasses, and bay leaf. Bring to a gentle simmer.
08 - Cover pot tightly and transfer to oven. Braise for 2 to 2.5 hours, turning shanks once or twice during cooking, until meat is fork-tender and nearly falling off the bone.
09 - Transfer lamb shanks to a platter and cover loosely with foil to keep warm. Discard bay leaf from cooking liquid.
10 - Skim excess fat from the braising liquid. Simmer over medium heat until reduced to a thick, syrupy glaze, about 10-15 minutes.
11 - Return lamb shanks to the pot with the reduced glaze. Turn to coat thoroughly and heat through for 2-3 minutes.
12 - Plate lamb shanks with generous glaze. Top with fresh pomegranate seeds and chopped parsley.
# Expert tips:
01 -
- The pomegranate glaze creates this impossibly gorgeous garnet finish that makes everyone think you spent days on it
- Leftovers taste even better the next day, if you somehow manage to have any
02 -
- The glaze reduction step is absolutely non-negotiable—it transforms from braising liquid into something restaurant-worthy
- Pat the lamb completely dry before searing or you will steam instead of brown
03 -
- A strip of orange peel added during braising creates subtle floral notes
- Buy extra pomegranate molasses—it keeps forever and elevates roasted vegetables too