Braised Lamb Shanks Pomegranate Glaze (Printable Version)
Succulent lamb shanks slow-braised in spices and topped with a rich, tangy pomegranate glaze.
# What You Need:
→ Lamb
01 - 4 lamb shanks, approximately 12.3–14.1 oz each
02 - Salt and freshly ground black pepper, to taste
→ Aromatics
03 - 2 tablespoons olive oil
04 - 1 large onion, finely chopped
05 - 4 garlic cloves, minced
06 - 2 medium carrots, chopped
07 - 2 celery stalks, chopped
→ Spices & Herbs
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - ½ teaspoon ground cinnamon
11 - ½ teaspoon smoked paprika
12 - 2 bay leaves
13 - 4–5 sprigs fresh thyme or 1 teaspoon dried thyme
→ Braising Liquid
14 - 13.5 fl oz beef or lamb stock
15 - 8.5 fl oz dry red wine
16 - 2 tablespoons tomato paste
17 - 2 tablespoons pomegranate molasses
18 - 1 tablespoon honey
→ Glaze
19 - 3 tablespoons pomegranate molasses
20 - 1 tablespoon honey
→ Garnish
21 - ½ cup pomegranate seeds
22 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Set oven temperature to 325°F.
02 - Pat lamb shanks dry with paper towel and season generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides for about 8 minutes. Remove and set aside.
04 - Reduce heat to medium and add onion, garlic, carrots, and celery. Sauté until softened, approximately 6 to 8 minutes.
05 - Incorporate cumin, coriander, cinnamon, smoked paprika, bay leaves, and thyme. Cook for 1 minute until fragrant.
06 - Stir in tomato paste, pomegranate molasses, and honey until well blended.
07 - Pour in red wine and stock, scraping browned bits from the pot. Bring to a gentle simmer.
08 - Nestle lamb shanks into liquid, cover pot, and transfer to oven. Cook for 2 to 2½ hours, turning shanks once or twice, until meat is tender and falls from the bone.
09 - Remove lamb shanks and place on a serving plate. Skim excess fat from braising liquid, strain if desired, then reduce over medium heat for 10 minutes to concentrate flavors.
10 - Combine pomegranate molasses and honey in a small saucepan. Simmer over low heat for 2 to 3 minutes until thickened.
11 - Brush glaze evenly over lamb shanks. Place under a hot broiler for 3 to 5 minutes until glossy and caramelized.
12 - Arrange lamb shanks atop pilaf or mashed potatoes, drizzle with reduced braising liquid, and garnish with pomegranate seeds and chopped parsley.
# Expert Advice:
01 -
- The meat falls apart with just a fork, but the glaze gives it a crisp, tangy-sweet crust that feels like a small celebration.
- It looks far more impressive than it actually is to pull off.
- The whole kitchen smells incredible for hours.
02 -
- Do not skip the searing step—it takes only a few minutes and creates the flavor base that makes the whole dish sing.
- If your braising liquid seems thin after cooking, remove the shanks and simmer the liquid on the stovetop for 10 minutes or so to concentrate it; this makes all the difference when you plate.
- Pomegranate molasses is not pomegranate juice and is not optional; it has a tartness that creates the signature flavor, and there's no good substitute.
03 -
- If you don't have a Dutch oven, any heavy-bottomed, ovenproof pot with a lid will work—the key is even heat and a tight seal.
- Skim the fat from the braising liquid after cooking if you want it lighter, or leave it in if you want more richness and body.