Braised Lamb Shoulder Pomegranate (Printable Version)
Slow-cooked lamb shoulder infused with spices and finished with tangy pomegranate molasses.
# What You Need:
→ Meat
01 - 4 lb bone-in lamb shoulder, trimmed
02 - 1 ½ tsp kosher salt
03 - ½ tsp freshly ground black pepper
→ Aromatics & Vegetables
04 - 2 tbsp 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 tsp ground cumin
10 - 1 tsp ground coriander
11 - 1 tsp ground cinnamon
12 - ½ tsp smoked paprika
13 - 2 bay leaves
14 - 4 sprigs fresh thyme
→ Liquids
15 - 1 cup chicken or beef broth
16 - 1 cup pomegranate juice
17 - ⅓ cup pomegranate molasses
18 - 1 tbsp tomato paste
→ Garnish
19 - ⅓ cup pomegranate seeds
20 - ¼ cup fresh cilantro or parsley, chopped
# How to Make It:
01 - Preheat the oven to 325°F.
02 - Season the lamb shoulder evenly with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat, then sear the lamb on all sides until deeply browned, approximately 4 to 5 minutes per side. Remove and set aside.
04 - Add onions, garlic, carrots, and celery to the pot and sauté for 5 minutes, until softened.
05 - Incorporate cumin, coriander, cinnamon, smoked paprika, bay leaves, and thyme; cook for 1 minute until fragrant.
06 - Stir in tomato paste to evenly coat the vegetables.
07 - Pour chicken or beef broth, pomegranate juice, and pomegranate molasses into the pot, scraping up any browned bits from the bottom.
08 - Place the lamb back into the pot, cover tightly with lid or foil.
09 - Transfer the pot to the preheated oven and braise for 2½ hours, or until the lamb is tender and nearly falling off the bone.
10 - Remove the lamb and let it rest for 10 minutes. Skim excess fat from the sauce and simmer to achieve desired thickness if necessary.
11 - Slice or shred the lamb, spoon the sauce over, and garnish with pomegranate seeds and chopped fresh herbs.
# Expert Advice:
01 -
- The pomegranate molasses creates a glossy, tangy sauce that tastes far more complex than the ingredient list suggests.
- It's essentially hands-off cooking once everything goes into the oven, leaving you free to set the table or pour a drink.
- Leftover lamb shreds into salads, wraps, or rice bowls brilliantly for days afterward.
02 -
- Don't skip the searing step—it's the difference between lamb that tastes flat and lamb that tastes rich and deeply savory.
- Pomegranate molasses is essential and not interchangeable with pomegranate juice; it's concentrated and tangy in a way that plain juice cannot replicate.
- If your sauce tastes too tart after braising, a pinch of sugar mellows it; if it tastes dull, a squeeze of fresh lemon juice brightens everything.
03 -
- If you have time, marinate the seasoned lamb in the spices and a few tablespoons of pomegranate molasses overnight before searing—it deepens the flavor and tenderizes the meat even more.
- Don't rush the braising temperature; 325°F is low enough to cook the meat gently and keep it from becoming tough, while 350°F or higher can dry it out.