Braised Lamb Shanks Pomegranate (Printable)
Slow-braised lamb shanks infused with warm spices and a tangy pomegranate glaze for a special meal.
# What You Need:
→ Meats
01 - 4 lamb shanks (about 12-14 oz each), trimmed
→ Vegetables & Aromatics
02 - 2 tbsp olive oil
03 - 1 large onion, finely chopped
04 - 3 garlic cloves, minced
05 - 2 medium carrots, chopped
06 - 2 celery stalks, chopped
→ Liquids
07 - 1 cup dry red wine
08 - 2 cups beef or lamb stock (gluten-free if needed)
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 - Salt and freshly ground black pepper, to taste
→ For the 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 oven to 325°F.
02 - Season lamb shanks generously with salt and pepper on all sides.
03 - In a large Dutch oven, heat olive oil over medium-high heat. Brown lamb shanks on all sides, about 8 minutes. Remove and set aside.
04 - In the same pot, add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
05 - Stir in cumin, coriander, cinnamon, and smoked paprika. Cook for 1 minute until fragrant.
06 - Add tomato paste and cook for another minute to deepen flavor.
07 - Deglaze with red wine, scraping up any browned bits from the bottom. Simmer for 2 minutes.
08 - Add pomegranate juice, stock, rosemary, thyme, and bay leaf. Return lamb shanks to the pot, nestling them into the liquid.
09 - Bring to a simmer, cover, and transfer to the oven. Braise for 2 to 2.5 hours, turning shanks halfway through, until meat is very tender and falling off the bone.
10 - Remove lamb shanks and tent with foil to keep warm. Strain braising liquid into a saucepan; discard solids. Skim excess fat from the surface.
11 - Simmer strained liquid over medium-high heat until reduced by half, about 10 minutes.
12 - In a separate small saucepan, combine 1 cup pomegranate juice, pomegranate molasses, and honey. Simmer until syrupy and reduced by half, about 10 to 12 minutes.
13 - Stir pomegranate reduction into the braising sauce. Adjust seasoning with salt and pepper to taste.
14 - Serve lamb shanks with sauce spooned over the top. Garnish with fresh pomegranate seeds and chopped parsley.
# Expert Tips:
01 -
- The pomegranate reduction adds this gorgeous sweet-tart finish that makes everyone think you spent hours mastering some secret technique
- Once everything's in the oven, you're basically free to hang out with guests or catch up on a show while it braises to perfection
02 -
- Browning the lamb properly is non-negotiable for deep flavor, so resist the urge to rush this step
- The pomegranate reduction can go from perfect to burned quickly, so keep an eye on it during those last few minutes
03 -
- Pat the lamb completely dry before seasoning or it won't brown properly
- Let the finished dish rest for 10 minutes before serving so the sauce thickens slightly