Braised Lamb Shanks Pomegranate Glaze (Printable)
Slow-braised lamb shanks glazed with tangy pomegranate and fragrant spices for an elegant main dish.
# What You Need:
→ Meats
01 - 4 lamb shanks (approximately 12-14 oz 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 Make It:
01 - Preheat the oven to 325°F for 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 onion, carrots, and celery to the same pot. Sauté for 5 minutes until softened and beginning to caramelize. Add garlic and cook for 1 additional minute until fragrant.
05 - Stir in cumin, coriander, cinnamon, and smoked paprika. Cook for 1 minute, stirring constantly, until spices become fragrant and release their oils.
06 - Pour in red wine and scrape up any browned bits from the bottom of the pot using a wooden spoon. Simmer for 2 minutes until wine is slightly reduced.
07 - Return lamb shanks to the pot. Add pomegranate juice, beef or lamb stock, pomegranate molasses, and bay leaf. Bring to a gentle simmer.
08 - Cover the Dutch oven with a tight-fitting lid. Transfer to the preheated oven and braise for 2 to 2 1/2 hours, turning the shanks once or twice during cooking, until meat is very tender and almost falling from the bone.
09 - Remove lamb shanks from the cooking liquid and tent loosely with aluminum foil to keep warm. Discard the bay leaf from the braising liquid.
10 - Skim excess fat from the surface of the braising liquid. Simmer the liquid over medium heat until reduced to a thick, syrupy glaze, approximately 10-15 minutes.
11 - Return lamb shanks to the reduced glaze, turning to coat thoroughly. Heat through for 2-3 minutes. Serve immediately, drizzled with additional glaze and garnished with pomegranate seeds and fresh parsley.
# Expert Suggestions:
01 -
- The meat becomes impossibly tender, almost falling apart at the slightest touch from your fork
- That pomegranate glaze hits perfect notes of tangy and sweet without being cloying
02 -
- Skip the searing step and you will miss so much depth of flavor
- That final glaze reduction is what transforms this from good to extraordinary
03 -
- This dish actually tastes better the next day, so do not hesitate to make it ahead
- If the glaze gets too thick, just add a splash of water or stock to loosen it up