Lamb Shanks Pomegranate Molasses (Printable Version)

Slow-cooked lamb shanks with spices and tangy pomegranate molasses create a rich, aromatic dish.

# Ingredient List:

→ Meats

01 - 4 lamb shanks (14–17.5 ounces each)

→ Vegetables & Aromatics

02 - 2 medium onions, finely chopped
03 - 4 garlic cloves, minced
04 - 2 carrots, diced
05 - 2 celery stalks, diced

→ Spices

06 - 2 teaspoons ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground cinnamon
09 - ½ teaspoon ground allspice
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon ground black pepper
12 - 1½ teaspoons salt

→ Liquids

13 - 1 ⅔ cups beef or lamb stock
14 - ¾ cup pomegranate juice
15 - 3 tablespoons pomegranate molasses
16 - 2 tablespoons tomato paste
17 - 2 tablespoons olive oil

→ Garnish

18 - Seeds from ½ pomegranate
19 - 2 tablespoons chopped fresh parsley

# Step-by-Step Instructions:

01 - Set oven to 320°F (160°C).
02 - Pat the lamb shanks dry, then season evenly with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 8 minutes. Remove and set aside.
04 - Add onions, carrots, and celery to the pot and cook until softened, approximately 5 to 7 minutes.
05 - Incorporate garlic, cumin, coriander, cinnamon, allspice, and smoked paprika. Cook for 1 minute until aromatic.
06 - Stir in tomato paste and cook for an additional minute to deepen flavors.
07 - Return lamb shanks to the pot. Pour in pomegranate juice, stock, and molasses. Stir to blend and bring to a gentle simmer.
08 - Cover pot with lid and place in oven. Cook for 2 to 2.5 hours, turning shanks halfway through, until meat is tender and falling off the bone.
09 - Remove lid for the last 20 minutes to thicken the sauce slightly.
10 - Ladle sauce over lamb shanks. Garnish with pomegranate seeds and chopped parsley before plating.

# Tips from hearthlykitchen:

01 -
  • The meat becomes so tender it falls off the bone with just a fork, no knife required.
  • That tangy pomegranate molasses cuts through the richness like nothing else can, making it feel lighter than it actually is.
  • Your whole kitchen will smell extraordinary for hours, and guests will ask what you're making the moment they walk in.
  • It feels fancy enough for a dinner party but honest enough for a quiet night at home.
02 -
  • Don't skip the searing step, even though it seems tedious; it creates the foundation of flavor that makes the whole dish sing.
  • Pomegranate molasses is not pomegranate juice concentrate, and you can't substitute one for the other, so hunt it down at a Middle Eastern market or online.
  • If your sauce seems too thin after braising, remove the meat and reduce it on high heat for a few minutes until it coats the back of a spoon.
  • Taste and adjust the salt at the end of cooking, not at the beginning; the stock and molasses contribute their own saltiness.
03 -
  • The lower your oven temperature, the more tender the final result; resist the urge to crank the heat to save time.
  • Fresh pomegranate molasses makes a dramatic difference compared to bottled versions, but check expiration dates carefully as it can ferment over time.

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