Braised Lamb Shanks with Pomegranate Glaze (Printable Version)
Succulent braised lamb with tangy-sweet pomegranate reduction
# What You Need:
→ Meats
01 - 4 lamb shanks (approximately 12-14 ounces each), trimmed of excess fat
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 large carrots, peeled and diced into 1/2-inch pieces
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 - Kosher salt and freshly ground black pepper to taste
→ Garnish
17 - 1/2 cup fresh pomegranate seeds
18 - 2 tablespoons fresh parsley, finely chopped
# How to Make It:
01 - Preheat the oven to 325°F. Position the rack in the lower third of the oven for even heat distribution.
02 - Pat the lamb shanks dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
03 - In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Add the lamb shanks and sear on all sides until deeply browned, approximately 8-10 minutes total. Work in batches if necessary to avoid overcrowding. Transfer browned shanks to a plate and set aside.
04 - Reduce heat to medium. Add onion, carrots, and celery to the same pot. Sauté for 5 minutes until softened and lightly golden. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
05 - Stir in ground cumin, coriander, cinnamon, and smoked paprika. Cook for 1 minute, stirring constantly, until the spices are fragrant and toasted.
06 - Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes until the wine is slightly reduced.
07 - Return the lamb shanks and any accumulated juices to the pot. Add pomegranate juice, beef stock, pomegranate molasses, and the bay leaf. Bring the liquid to a gentle simmer.
08 - Cover the pot tightly with a heavy lid or aluminum foil. Transfer to the preheated oven and braise for 2 to 2 1/2 hours. Turn the shanks once or twice during cooking. The meat is done when it pulls away easily from the bone and offers no resistance when pierced with a fork.
09 - Carefully remove the pot from the oven. Transfer the lamb shanks to a serving platter and cover loosely with aluminum foil to keep warm. Discard the bay leaf from the braising liquid.
10 - Skim any excess fat from the surface of the braising liquid. Place the pot over medium heat and simmer, stirring occasionally, until the liquid reduces to a thick, syrupy glaze that coats the back of a spoon, approximately 10-15 minutes.
11 - Return the lamb shanks to the pot with the reduced glaze. Turn them several times to coat thoroughly and heat through for 2-3 minutes. Transfer to serving plates, drizzle generously with the remaining glaze, and garnish with fresh pomegranate seeds and chopped parsley.
# Expert Tips:
01 -
- The slow braising transforms tough lamb into meat so tender it literally falls off the bone
- That pomegranate glaze adds this gorgeous sweet tart balance that cuts through the richness perfectly
- Most of the cooking time is hands off, leaving you free to enjoy the incredible smells filling your home
02 -
- Don't rush the searing step, those browned bits are absolutely crucial for developing deep flavor in the final sauce
- The glaze reduction goes from perfect to burned surprisingly fast, so keep a close eye during those last 10 minutes
03 -
- Pat the lamb completely dry before seasoning, otherwise it will steam instead of getting that gorgeous brown crust
- Warm your pomegranate molasses slightly in the microwave, it'll pour much more easily and incorporate into the sauce better