Tender Pomegranate Braised Lamb Shanks Recipe

If you’re looking for a showstopping dish for your next dinner party or special family meal, this Tender Pomegranate Braised Lamb Shanks recipe will impress everyone at the table. The lamb shanks are slow-braised until they fall off the bone, while the tangy sweetness of pomegranate molasses and juice gives the dish a rich, complex flavor. This recipe is one that my family absolutely loves, especially during the colder months. The house fills with the warm, comforting aroma of the braising lamb, and by the time it’s ready, no one can wait to dig in!

Ingredients

• For the lamb shanks:
• 4 lamb shanks (about 3 lbs total)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1 cup pomegranate juice
• 1/4 cup pomegranate molasses
• 2 cups beef or vegetable broth
• 1/2 cup red wine
• 1 tablespoon tomato paste
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh pomegranate seeds and chopped parsley, for garnish

Instructions

1. Prep and Season the Lamb: Season the lamb shanks generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb shanks on all sides, about 8-10 minutes total. Transfer the lamb shanks to a plate and set aside.
2. Sauté the Aromatics: In the same pot, add the diced onion and garlic. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant. Add the cumin, cinnamon, paprika, and coriander, and cook for another minute until the spices are toasted.
3. Deglaze and Simmer: Stir in the pomegranate juice, pomegranate molasses, broth, red wine, and tomato paste. Scrape the bottom of the pot to release any brown bits (flavor!). Bring the mixture to a simmer and return the lamb shanks to the pot. Add the bay leaf.
4. Braise the Lamb: Cover the pot and transfer it to a preheated oven at 325°F (160°C). Let the lamb shanks braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
5. Finish the Dish: Once done, carefully remove the lamb shanks from the pot. Skim off any excess fat from the surface of the braising liquid. If you prefer a thicker sauce, you can simmer the liquid on the stovetop for 10-15 minutes to reduce it.
6. Serve: Serve the lamb shanks with the braising liquid spooned over the top. Garnish with fresh pomegranate seeds and chopped parsley.

Nutrition Facts

• Servings: 4
• Calories per serving: 600
• Total fat: 28g
• Saturated fat: 10g
• Carbohydrates: 30g
• Protein: 50g

Preparation Time

• Prep time: 20 minutes
• Cook time: 3 hours
• Total time: 3 hours 20 minutes

How to Serve

• With mashed potatoes: Serve the lamb shanks over a bed of buttery mashed potatoes to soak up the delicious braising sauce.
• With couscous: A fluffy couscous or quinoa pairs perfectly with the Middle Eastern-inspired flavors of this dish.
• With roasted vegetables: Serve alongside roasted carrots, parsnips, or Brussels sprouts for a complete meal.
• With crusty bread: Mop up the braising liquid with some fresh, crusty bread.
• With a green salad: Lighten the meal by pairing it with a fresh, simple salad dressed in lemon vinaigrette.

Additional Tips

1. Browning the lamb: Don’t skip the step of browning the lamb shanks before braising. This adds depth of flavor to the dish.
2. Pomegranate molasses: If you can’t find pomegranate molasses at your local store, you can make your own by reducing pomegranate juice with a bit of sugar and lemon juice.
3. Make it ahead: This dish tastes even better the next day! You can make the lamb shanks a day ahead and gently reheat them before serving.
4. Adjust the sweetness: If you prefer a less sweet sauce, reduce the amount of pomegranate molasses or add a splash of balsamic vinegar to balance the flavors.
5. Skim the fat: Lamb can release a lot of fat during cooking, so be sure to skim the excess fat from the surface of the sauce for a cleaner flavor.

Recipe Variations

• Spicy Pomegranate Lamb Shanks: Add a pinch of cayenne pepper or red pepper flakes to the braising liquid for a subtle kick.
• Herbed Lamb Shanks: Add fresh rosemary or thyme to the braising liquid for an extra layer of herbal flavor.
• Moroccan-Style Lamb Shanks: Add dried apricots and chopped almonds to the braising liquid for a Moroccan-inspired twist.
• Citrus Twist: For a brighter flavor, add the zest and juice of one orange to the braising liquid.
• Instant Pot Version: You can also cook these lamb shanks in an Instant Pot on high pressure for about 1 hour, followed by a natural release.

Serving Suggestions

• Serve the lamb shanks with a side of creamy polenta or rice pilaf.
• Pair with a side of garlicky sautéed spinach or Swiss chard.
• Top with fresh herbs like mint or cilantro for a bright, fresh contrast to the rich flavors.
• Pair with a glass of red wine like Syrah or Malbec to complement the deep flavors of the dish.
• Serve with a drizzle of yogurt or tahini sauce for a Middle Eastern-inspired twist.

Freezing and Storage

• Refrigeration: Leftover lamb shanks can be stored in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the braised lamb shanks and the braising liquid separately for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the oven.
• Reheating: Reheat in a covered dish in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.

Special Equipment

• Dutch oven: A large Dutch oven or heavy-bottomed pot is perfect for braising the lamb shanks evenly.
• Tongs: Use sturdy tongs to handle and turn the lamb shanks while browning them.
• Slotted spoon: To remove the lamb shanks from the pot without disturbing the braising liquid.
• Fine-mesh strainer: For skimming the fat off the surface of the braising liquid if necessary.

FAQ

1. Can I make this dish with another cut of meat?
Yes, you can make this recipe using beef short ribs or pork shanks if lamb is not available. Adjust the cooking time accordingly, as other cuts may require less or more time to become tender.

2. What can I substitute for pomegranate molasses?
If you don’t have pomegranate molasses, you can use a mixture of balsamic vinegar and honey as a substitute. It won’t have the exact same flavor, but it will still provide a nice tangy-sweet balance.

3. Can I make this recipe in a slow cooker?
Yes! After browning the lamb and sautéing the onions, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 4-5 hours until the lamb is tender.

4. Can I use bone-in lamb shanks?
Yes, bone-in lamb shanks work great for this recipe, as the bone adds extra flavor to the braising liquid.

5. How do I prevent the lamb from drying out?
Make sure the braising liquid covers at least half of the lamb shanks, and cook them slowly at a low temperature. Keeping the pot covered during braising helps retain moisture.

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Closing Note

This Tender Pomegranate Braised Lamb Shanks recipe is a dish that combines rich, savory flavors with a touch of sweetness and acidity from the pomegranate. Whether you’re preparing it for a special occasion or a cozy Sunday dinner, it’s bound to be a hit. The slow-braised lamb becomes melt-in-your-mouth tender, and the sauce adds layers of complexity that will leave everyone wanting seconds. Enjoy!