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Pomegranate Braised Lamb Shanks Recipe

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Pomegranate Braised Lamb Shanks are a flavorful and tender dish where lamb shanks are seared and slowly braised in a rich sauce made with pomegranate juice, aromatic spices, and herbs. The long, slow cooking process results in juicy, fall-off-the-bone meat infused with a perfect balance of sweet, savory, and slightly smoky notes. Ideal served over creamy mashed potatoes and garnished with fresh pomegranate arils for a burst of freshness and color.

Ingredients

Lamb Shanks

  • 4–5 lamb shanks, excess skin trimmed as needed
  • Kosher salt & freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil, plus more as needed

Vegetables & Aromatics

  • 3 shallots, cut into wedges
  • 2 large carrots, chopped
  • 6 cloves of garlic, crushed

Seasonings & Spices

  • 2 tablespoons all-purpose flour
  • 1 tablespoon packed light or dark brown sugar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon curry powder

Liquids & Herbs

  • 1/4 cup balsamic vinegar
  • 2 cups pomegranate juice
  • 1 1/2 cups beef stock or broth
  • 3–4 rosemary sprigs
  • 2 bay leaves

Garnish

  • Pomegranate arils, for garnish (optional)

Instructions

  1. Season & rest the lamb: Pat the lamb shanks dry with paper towels, then season generously with kosher salt and freshly ground black pepper on all sides. Set aside to rest and come up to room temperature for at least 20 minutes. Meanwhile, preheat the oven to 325°F (163°C).
  2. Brown the lamb shanks: Heat vegetable oil in a large oven-safe dutch oven or deep braiser over medium-high heat. When the oil shimmers, add lamb shanks in batches without overcrowding. Sear each side for 2-3 minutes until a deep brown crust forms. Transfer browned shanks to a clean plate and repeat until all are browned. Reduce heat to medium.
  3. Sauté the aromatics: Add shallots and carrots to the pot and sauté, stirring occasionally, until tender and golden brown, about 4-5 minutes. Season with salt and pepper to taste. Add crushed garlic and cook until fragrant, about 1-2 minutes. Add oil if mixture looks dry.
  4. Bring the flavors together: Sprinkle all-purpose flour over the veggies and stir to coat. Cook until flour lightly browns, 1-2 minutes. Stir in brown sugar, smoked paprika, cumin, allspice, red pepper flakes, and curry powder and toast spices for 1-2 minutes. Deglaze with balsamic vinegar, scraping up any caramelized bits from the pot bottom.
  5. Assemble the braise: Return browned lamb shanks and any juices to the pot. Pour in pomegranate juice and beef stock so shanks are nearly submerged. Add rosemary sprigs and bay leaves. Stir gently to combine. Increase heat to medium-high and bring to a boil for 5 minutes, then remove from heat.
  6. Braise the lamb shanks: Cover the pot with a lid and transfer to preheated oven. Braise for 3 hours covered, then remove the lid, baste the shanks with braising liquid, and continue braising uncovered for 30 minutes until meat is very tender and pulling away from the bone.
  7. Adjust braising liquid, if needed: Remove shanks, bay leaves, and herb stems from the pot. Skim any fat from the surface. Place the pot over medium-high heat on the stovetop and reduce the braising liquid by simmering until thick and syrupy, stirring gently. Alternatively, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken. Season with salt and pepper to taste.
  8. Serve: Serve the braised lamb shanks immediately, preferably on a bed of creamy mashed potatoes, spooning the rich braising sauce over the top. Garnish with fresh pomegranate arils if desired. Enjoy!

Notes

  • Resting the lamb shanks at room temperature before browning helps them cook more evenly.
  • Use a heavy, oven-safe pot like a dutch oven for best heat retention and even cooking.
  • Be sure not to overcrowd the pan when browning lamb to ensure a proper sear.
  • The braising liquid can be thickened to desired consistency either by reduction or using a cornstarch slurry.
  • This dish pairs beautifully with creamy mashed potatoes, polenta, or root vegetable purée.
  • Pomegranate arils add a fresh, tangy burst and visual appeal but are optional.

Find it online: https://flavorspath.com/pomegranate-braised-lamb-shanks-recipe/