Braised Lamb Shanks Pomegranate Glaze (Printable)
Slow-cooked lamb shanks finished with a tangy pomegranate glaze and fresh parsley garnish.
# What You'll Need:
→ Meats
01 - 4 lamb shanks (approximately 12-14 ounces each), trimmed of excess fat
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 carrots, peeled and diced into 1/2-inch pieces
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced
→ Liquids
06 - 1 cup unsweetened pomegranate juice
07 - 1 1/2 cups beef or lamb stock
08 - 1/2 cup dry red wine
09 - 2 tablespoons pomegranate molasses
10 - 2 tablespoons olive oil
→ Spices & Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - 1/2 teaspoon ground cinnamon
14 - 1/2 teaspoon smoked paprika
15 - 1 bay leaf
16 - Kosher salt and freshly ground black pepper to taste
→ Garnish
17 - 1/2 cup fresh pomegranate seeds
18 - 2 tablespoons fresh parsley, chopped
# How-To Steps:
01 - Set oven to 325°F for slow braising.
02 - Generously season lamb shanks on all sides with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until deeply browned, approximately 8-10 minutes total. Transfer to a plate and set aside.
04 - Add chopped onion, diced carrots, and celery to the same pot. Sauté for 5 minutes until softened and lightly golden. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in cumin, coriander, cinnamon, and smoked paprika. Cook for 1 minute, stirring constantly to release the aromatic oils.
06 - Pour in red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Simmer for 2 minutes to reduce slightly.
07 - Return lamb shanks to the pot. Add pomegranate juice, beef stock, pomegranate molasses, and bay leaf. Bring to a gentle simmer.
08 - Cover the pot tightly with a lid and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, turning the shanks once or twice during cooking, until meat is fork-tender and nearly falling from the bone.
09 - Remove lamb shanks and tent with foil to keep warm. Discard bay leaf. Skim excess fat from the braising liquid, then simmer over medium heat until reduced to a thick, glossy glaze, approximately 10-15 minutes.
10 - Return lamb shanks to the reduced glaze, turning to coat thoroughly. Heat through for 2-3 minutes. Serve shanks drizzled with remaining glaze and garnish with fresh pomegranate seeds and chopped parsley.
# Expert Suggestions:
01 -
- The combination of tender slow-cooked meat and tangy sweet glaze is absolutely addictive
- Most of the cooking time is hands off, leaving you free to relax while it transforms into something extraordinary
02 -
- Dont rush the searing step since those browned bits create the deep flavor base
- The glaze might look too thin at first but it will thicken dramatically as it reduces
03 -
- If the glaze reduces too much, add a splash of water or stock to loosen it
- Pomegranate molasses keeps forever in the pantry and is worth buying for this recipe alone