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When I do anything lamb, I’d always aim to cook it such that the meat is so tender that it falls off the bone on its own. I also aim to show you how using slow cooking in this recipe.
This article will also guide you through everything you need to know about how to braise lamb shanks with pomegranate, from seasoning and searing to serving them on a platter.
Whether you’re planning a cozy dinner or looking for a braised lamb shanks recipe worthy of a holiday table, this guide is worth reading.
If you are not so into lamb meat, I suggest you go for Roasted Duck Breast with Port Wine and Cherry Reduction.
What are the Ingredients to make this Braised Lamb Shank (Serves 4)
- 4 lamb shanks (about 1–1.5 lbs each)
- 2 tablespoons olive oil
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon ground cardamom
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 cinnamon stick
- 1 teaspoon ras el hanout (optional, for depth)
- 1 cup red wine (or use extra stock as substitute if preferred)
- 1 cup chicken or beef stock
- 1 cup pomegranate juice
- 2 tablespoons pomegranate molasses
- A pinch of saffron threads, bloomed in 2 tablespoons warm water
- 1 teaspoon red pepper flakes (optional, for gentle heat)
- Fresh parsley, chopped (for garnish)
- ½ cup pomegranate seeds (for garnish)
- For serving: Fluffy couscous or saffron rice
How To Make This Lamb Dish
Season the lamb shanks
Get some paper towels to pat dry the lamb shanks first. Have the lamb shanks seasoned with salt, pepper, cumin, turmeric, and cardamom generously. This step ensures the flavors penetrate deeply as they braise.
Sear the lamb shanks
Get hold of a large dutch oven, add olive oil and use medium-high heat. Carefully place the lamb shanks in the pot and sear lamb shanks, flipping it on all sides until browned.
This step creates that rich, caramelized base and leaves flavorful browned bits at the bottom. Transfer the shanks to a plate.
Build the aromatic base
In the same pot, sauté onion and garlic until soft and golden. Add the cinnamon stick and ras el hanout, stirring for a minute until fragrant.
Deglaze and add liquids
Pour in the red wine to deglaze the pot, scraping up the browned bits. Stir in stock, pomegranate juice, pomegranate molasses, and the bloomed saffron with its liquid. Let everything come to a gentle simmer.
Braise the lamb
Transfer the lamb shanks to the pot, gently placing them into the liquid. Cover tightly with a lid and place the dutch oven in a 325°F (160°C) oven. Cook lamb shanks for 2.5 to 3 hours, until the lamb is very tender and nearly fall off the bone.
Finish the sauce
When the shanks are tender, transfer the lamb shanks to a plate and keep warm. Strain the braising liquid if you’d like a smoother sauce, or leave it rustic.
Have the sauce to simmer on the stovetop, until it becomes richer and thicker. Add red pepper flakes if using.
Serve beautifully
Arrange the lamb shanks on a platter, spoon the flavorful sauce over the top, and garnish with parsley and pomegranate seeds. Pair with couscous or saffron rice for a complete, luxurious meal.
What makes lamb shank such a special cut for braising?
A lamb shank is the lower leg portion of the lamb, and while it may not have the instant glamour of a leg of lamb, it shines when cooked low and slow.
Because lamb shanks are slow to tenderize, braising is the perfect method to coax out their flavor and transform the meat into a succulent centerpiece.
When you braise, you’re using gentle heat and liquid to break down connective tissue until lamb is very tender.
The result is a dish where shanks are tender, juicy, and deeply flavored. Unlike quick-cooking lamb chops and one-pan salmon, this lamb shank recipe rewards patience.
You’ll find that as the hours pass and the shanks in the braising liquid work their magic, the kitchen fills with a fragrance of cumin, cardamom, onion, and saffron. That intoxicating aroma alone is worth the wait.
How do you properly season the lamb shanks?
The first step in any good lamb shank recipe is learning how to season the lamb shanks well. A generous rub of salt, pepper, cumin, and a hint of turmeric creates a savory base.
Some cooks even add ras el hanout, a north African spice blend, for complexity. When you season the lamb shanks properly before you cook, you ensure the meat is infused with flavor from the start.
To deepen this foundation, consider marinating with pomegranate juice or a spoonful of pomegranate molasses overnight.
This not only tenderizes the meat but also lends a subtle sweetness that balances the richness of the lamb. When you return the lamb to the pan after searing, those flavors bloom even further.
Why is it important to sear the lamb shanks?
If you’ve ever wondered why recipes call for searing, here’s the answer. When you sear the lamb shanks in a hot dutch oven, you brown the lamb shanks and create a foundation of flavor.
The caramelization leaves browned bits on the bottom of the pan, which later dissolve into the sauce during braising.
This step ensures the final dish isn’t one-note. Instead, the braise develops layers of flavor that can’t be achieved by simply simmering raw meat.
It’s a small step, but one that transforms the outcome from simple lamb stew to a deeply flavorful sauce that clings to every piece of tender lamb.
What’s the secret to a flavorful braising liquid?
The heart of any braise is the liquid. For braised lamb shanks with pomegranate, you’ll create a balance between savory and sweet.
Start by sautéing onion until golden, then deglaze with a splash of red wine to lift those browned bits. Add in pomegranate juice, saffron, cumin, cardamom, and a spoonful of pomegranate molasses for depth.
This mixture should then simmer gently, allowing the spices to mingle and the saffron to release its golden hue. When you place the lamb shanks back into this mixture, every fiber absorbs flavor.
By the time the shanks are tender, the braising liquid has reduced into a rich sauce that pairs beautifully with rice or couscous.
Can you cook lamb shanks in the oven instead of on the stovetop?
Absolutely. Many cooks prefer shanks in the oven because it provides gentle, consistent heat.
Once you’ve built your braising liquid on the stovetop, you can transfer the lamb shanks to the oven and let them cook low and slow until the lamb is very tender.
Cooking shanks in the oven also frees up your stovetop for other dishes. The key is to cover your dutch oven or baking dish tightly so the steam doesn’t escape.
After a few hours, when you lift the lid, you’ll find tender lamb bathed in a flavorful sauce, ready to be served.
How do you know when the lamb shanks are done?
Patience is the main ingredient here. Lamb shanks are tender only after hours of slow cooking. You’ll know they’re ready when the meat is fall off the bone, practically melting at the touch of a fork.
At this point, you can strain the braising liquid if you want a smoother sauce or leave it rustic with the softened onion and spices.
The important thing is to allow the meat to cook long enough.
If you rush, you’ll find it tough and chewy. If you wait, you’ll be rewarded with tender lamb in a rich sauce that tastes like it simmered for centuries.
How do you finish and serve braised lamb shanks?
Once the shanks are tender, transfer the lamb shanks to a plate so you can reduce the sauce further if needed. Some cooks like to add red pepper flakes at this stage for a little heat. When the sauce is ready, return the lamb and coat it thoroughly.
Arrange the lamb shanks on a platter, drizzle the flavorful sauce over them, and garnish with parsley and jewel-like pomegranate seeds.
This not only enhances the taste but also adds a visual flourish that feels celebratory. Pair with saffron rice, fluffy couscous, or even a simple side of roasted vegetables.
What flavors make this lamb shank recipe shine?
The beauty of this lamb recipe lies in its balance of flavors. The pomegranate molasses adds a tangy sweetness that contrasts the richness of the lamb.
Spices like cumin, cardamom, and turmeric add warmth and a subtle exotic edge, while saffron gives both color and fragrance.
Together, these ingredients echo middle eastern and north African traditions, where lamb shank recipes are celebrated for their comfort and depth.
You’ll often find versions in middle eastern markets where pomegranate molasses is a pantry staple. By incorporating these touches, your dish feels both familiar and extraordinary.
Can this braised lamb shank recipe be made ahead?
Yes, and in fact, it might be even better the next day. When you cook lamb shanks ahead of time, the flavors have more time to meld.
Simply cook lamb shanks until shanks are tender, then let them cool in the sauce. Refrigerate overnight, then gently reheat before serving.
Because the lamb shanks are slow to overcook, they remain fall off the bone even after reheating. This makes them an excellent choice for entertaining.
Imagine unveiling a platter of braised lamb shanks with pomegranate at a dinner party, stress-free and elegant.
How does this compare to other lamb dishes?
Unlike a quick leg of lamb roast, this braised lamb shanks recipe requires a longer cooking time but rewards you with unmatched tenderness.
Compared to a lamb stew, the presentation is far more dramatic when you place the lamb shanks whole on a platter. And unlike lighter dishes, the richness here is balanced by the tang of pomegranate and the glow of saffron.
This is not an everyday meal, but when you want something impressive, it’s the lamb recipe to reach for. The combination of tender lamb, rich sauce, and jewel-like garnishes makes it an unforgettable centerpiece.
Final thoughts on cooking lamb shanks with pomegranate
If you’ve never tried this dish before, I’d encourage you to try this recipe at least once. There’s a reason braised lamb shanks with pomegranate have endured in kitchens across cultures, they’re hearty, elegant, and deeply satisfying.
When you cook lamb shanks with care, season the lamb shanks generously, and let the shanks in the braising liquid simmer slowly, the results speak for themselves.
This website contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases (What’s This?).
