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Pomegranate Roast Lamb Shanks

This Pomegranate Roast Lamb Shanks dish is a flavor explosion! Tender lamb shanks slow-cooked in a sweet-tart pomegranate sauce will impress everyone at your table.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: Middle Eastern
Keyword: Festive, Slow Cooker, Tender
Servings: 6 servings

Ingredients

For the Lamb:

  • 8 pounds American lamb shanks trimmed
  • 1/4 cup pomegranate molasses (see note)
  • 1 tablespoon kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon nutmeg
  • 1 teaspoon cinnamon
  • 2 tablespoons olive oil
  • 2 large red onions sliced
  • 8 cloves garlic smashed
  • 1 stick cinnamon
  • 1 cup beef, chicken, or veggie stock
  • Fresh pomegranate arils for sprinkling
  • Fresh minced parsley leaves for garnish
  • Fresh sliced chili peppers for sprinkling
  • 3 cups pomegranate juice
  • 6 tablespoons sugar
  • 2 tablespoons lemon juice

Instructions

Cooking Steps:

  • In a small bowl, mix together the pomegranate molasses, kosher salt, black pepper, nutmeg, and cinnamon.
  • Rub the marinade all over the lamb shanks, ensuring they are well coated. Let them marinate for at least 1 hour, or preferably overnight in the refrigerator.
  • Heat olive oil in a large Dutch oven over medium-high heat. Sear the marinated lamb shanks on all sides until nicely browned. Remove and set aside.
  • Add the sliced red onions and smashed garlic to the pot. Sauté for about 5-7 minutes until the onions are translucent.
  • Pour in the stock and scrape the bottom of the pot to release any flavorful bits stuck to the bottom.
  • Stir in the pomegranate juice, sugar, and lemon juice. Bring to a simmer.
  • Return the lamb shanks to the pot, cover, and reduce heat to low. Allow to braise for 2.5 to 3 hours, until the meat is tender.
  • Once cooked, remove the lamb shanks and let the sauce reduce for about 10-15 minutes until it thickens.
  • Arrange lamb shanks on a serving platter, drizzle with sauce, and garnish with pomegranate arils, parsley, and chili peppers.

Equipment

  • Large Dutch oven or heavy pot
  • Wooden Spoon
  • Measuring cups and spoons
  • Sharp Knife
  • Cutting Board
  • Serving Platter

Notes

  • For deeper flavor, marinate the lamb overnight.
  • Serve with creamy mashed potatoes or couscous for a complete meal.
  • Leftovers can be stored in the fridge for up to 3 days.