Braised Lamb Shoulder Pomegranate (Printable Version)
Slow-braised lamb shoulder simmered with spices and pomegranate molasses, finished with fresh herbs.
# What You Need:
→ Meat
01 - 1 bone-in lamb shoulder, trimmed (4 lb)
02 - 1 ½ teaspoons kosher salt
03 - ½ teaspoon freshly ground black pepper
→ Aromatics & Vegetables
04 - 2 tablespoons olive oil
05 - 2 large onions, sliced
06 - 4 garlic cloves, minced
07 - 2 carrots, peeled and sliced
08 - 2 celery stalks, sliced
→ Spices & Herbs
09 - 2 teaspoons ground cumin
10 - 1 teaspoon ground coriander
11 - 1 teaspoon ground cinnamon
12 - ½ teaspoon smoked paprika
13 - 2 bay leaves
14 - 4 sprigs fresh thyme
→ Liquids
15 - 1 cup chicken or beef broth (240 ml)
16 - 1 cup pomegranate juice (240 ml)
17 - ⅓ cup pomegranate molasses (80 ml)
18 - 1 tablespoon tomato paste
→ Garnish
19 - ⅓ cup pomegranate seeds
20 - ¼ cup fresh cilantro or parsley, chopped
# How to Make It:
01 - Set the oven temperature to 325°F.
02 - Rub the lamb shoulder evenly with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat and brown the lamb on all sides, about 4 to 5 minutes per side; then transfer to a plate.
04 - Add onions, garlic, carrots, and celery to the pot and cook until softened, approximately 5 minutes.
05 - Incorporate cumin, coriander, cinnamon, smoked paprika, bay leaves, and thyme; cook for 1 minute until fragrant.
06 - Stir in tomato paste, coating the vegetables thoroughly.
07 - Pour in broth, pomegranate juice, and pomegranate molasses, scraping the pot bottom to loosen browned bits.
08 - Return the lamb to the pot; cover tightly with a lid or foil.
09 - Transfer to the oven and braise for 2½ hours, or until the meat is tender and nearly falling off the bone.
10 - Remove lamb and rest for 10 minutes. Skim fat from the sauce and reduce over medium heat if needed to thicken.
11 - Slice or shred lamb, spoon sauce over top, and garnish with pomegranate seeds and chopped herbs.
# Expert Tips:
01 -
- The pomegranate molasses adds a sophisticated tang that elevates the lamb beyond ordinary braises, making you feel like you're cooking something truly special.
- Once it's in the oven, you're free for two and a half hours—perfect for a dinner that impresses without demanding constant attention.
- The sauce becomes so silky and flavorful you'll find yourself spooning it over everything on your plate.
02 -
- Don't skip the searing step—that crust is where the flavor lives, and it's worth the extra few minutes to get it really golden and dark.
- Pomegranate molasses is intensely tart, so taste the sauce before you serve it; you might want to add a pinch of sugar if your batch tastes too sharp or acidic.
- The lamb will continue to tenderize as it cools, so even if it seems done at 2 hours, those extra 30 minutes make a difference between tender and absolutely melt-in-your-mouth.
03 -
- Look for pomegranate molasses in Middle Eastern markets or the international aisle—it's worth seeking out rather than substituting, as it has a specific tart intensity that regular pomegranate juice can't match.
- If you can't find pomegranate molasses, you can make a quick substitute by reducing pomegranate juice with a splash of vinegar until it's thick and concentrated, though the flavor will be slightly different.