Lamb Shanks Pomegranate Molasses (Printable Version)
Slow-cooked lamb shanks infused with warm spices and tangy pomegranate molasses for rich flavor.
# Ingredient List:
→ Meats
01 - 4 lamb shanks (14–17.6 oz each)
→ Vegetables & Aromatics
02 - 2 medium onions, finely chopped
03 - 4 garlic cloves, minced
04 - 2 carrots, diced
05 - 2 celery stalks, diced
→ Spices
06 - 2 teaspoons ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground cinnamon
09 - ½ teaspoon ground allspice
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon ground black pepper
12 - 1½ teaspoons salt
→ Liquids
13 - 1 ⅔ cups beef or lamb stock
14 - ⅞ cup pomegranate juice
15 - 3 tablespoons pomegranate molasses
16 - 2 tablespoons tomato paste
17 - 2 tablespoons olive oil
→ Garnish
18 - Seeds from ½ pomegranate
19 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Set the oven to 320°F.
02 - Pat the lamb shanks dry and season evenly with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 8 minutes total. Remove shanks and set aside.
04 - In the same pot, add onions, carrots, and celery. Cook for 5 to 7 minutes until softened.
05 - Incorporate garlic, ground cumin, coriander, cinnamon, allspice, and smoked paprika. Sauté for 1 minute until aromatic.
06 - Stir in tomato paste and cook for another minute to deepen flavor.
07 - Return lamb shanks to the pot. Add pomegranate juice, stock, and pomegranate molasses. Stir to combine and bring to a gentle simmer.
08 - Cover and transfer the pot to the oven. Cook for 2 to 2.5 hours, turning shanks halfway through until meat is tender and easily pulls from the bone.
09 - Remove the lid for the final 20 minutes to thicken the sauce slightly.
10 - Ladle sauce over the lamb shanks. Garnish with pomegranate seeds and fresh parsley before serving.
# Expert Tips:
01 -
- The meat becomes so tender it practically dissolves on your tongue, and the sauce does all the heavy lifting while you relax.
- That tangy pomegranate molasses cuts through the richness in a way that feels almost magical, making you reach for another bite.
- It's elegant enough for company but honest enough for a quiet night when you want something that tastes like care.
02 -
- Don't skip the searing step or rush it; it's the difference between lamb that tastes good and lamb that tastes like you spent hours on it.
- If your sauce is too thin after cooking, remove the shanks and simmer it uncovered on the stovetop until it reaches the right consistency.
03 -
- Make this dish a day ahead and refrigerate it; the flavors deepen overnight and the fat solidifies for easy removal.
- Use pomegranate molasses from a Middle Eastern market rather than anything labeled as molasses at the regular grocery store—it makes a real difference in brightness and depth.