5-Ingredient Pomegranate Molasses Lamb Shanks

Name: 5-Ingredient Pomegranate Molasses Lamb Shanks
Prep time: 15 min
Cook time: 150 min
Yield: 4

5-ingredients lamb pomegranate-molasses braised middle-eastern gluten-free dairy-free

Slow-braised lamb shanks in a rich pomegranate molasses sauce that falls off the bone. This Middle Eastern-inspired dish transforms tough cuts into melt-in-your-mouth tenderness with minimal effort.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 150

Ingredients

4 pieces (350g each)4 pieces (12 oz each) lamb shanks, trimmed
120ml1/2 cup pomegranate molasses
2 large2 large onions, sliced
500ml2 cups chicken stock
2 sticks2 sticks cinnamon sticks

Instructions

Preheat oven to 160°C (325°F). Season 4 pieces (350g each)4 pieces (12 oz each) lamb shanks generously with salt and pepper. Heat a large Dutch oven over medium-high heat with a drizzle of oil.
Brown lamb shanks on all sides, about 3-4 minutes per side. Work in batches if needed. Transfer to a plate.
In the same pot, add 2 large2 large onions and cook for 5 minutes until softened. Add 120ml1/2 cup pomegranate molasses and 500ml2 cups chicken stock, stirring to combine.
Return lamb shanks to the pot along with 2 sticks2 sticks cinnamon sticks sticks. The liquid should come halfway up the shanks - add water if needed. Bring to a simmer.
Cover tightly with lid and transfer to the oven. Braise for 2-2.5 hours, turning shanks once halfway through, until meat is fork-tender and falling off the bone.
Remove lamb shanks and keep warm. Strain the braising liquid and simmer on stovetop for 10 minutes to reduce by half. Pour sauce over shanks before serving.

Ingredients

id: lamb_shanks metric: 4 pieces (350g each) imperial: 4 pieces (12 oz each) name: lamb shanks, trimmed
id: pomegranate_molasses metric: 120ml imperial: 1/2 cup name: pomegranate molasses
id: onions metric: 2 large imperial: 2 large name: onions, sliced
id: chicken_stock metric: 500ml imperial: 2 cups name: chicken stock
id: cinnamon metric: 2 sticks imperial: 2 sticks name: cinnamon sticks

Instructions

Preheat oven to 160°C (325°F). Season {lamb_shanks} generously with salt and pepper. Heat a large Dutch oven over medium-high heat with a drizzle of oil.
Brown lamb shanks on all sides, about 3-4 minutes per side. Work in batches if needed. Transfer to a plate.
In the same pot, add {onions} and cook for 5 minutes until softened. Add {pomegranate_molasses} and {chicken_stock}, stirring to combine.
Return lamb shanks to the pot along with {cinnamon} sticks. The liquid should come halfway up the shanks - add water if needed. Bring to a simmer.
Cover tightly with lid and transfer to the oven. Braise for 2-2.5 hours, turning shanks once halfway through, until meat is fork-tender and falling off the bone.
Remove lamb shanks and keep warm. Strain the braising liquid and simmer on stovetop for 10 minutes to reduce by half. Pour sauce over shanks before serving.

Tips

Pomegranate Molasses: This tangy-sweet syrup is available at Middle Eastern markets. Don't substitute with regular molasses - the flavor is completely different.

Make-Ahead: This dish improves overnight! Braise a day ahead, refrigerate, then reheat gently. Remove solidified fat before reheating.

Slow Cooker Option: After browning, transfer everything to a slow cooker. Cook on low for 6-8 hours until tender.

Serving Suggestions: Serve over creamy mashed potatoes, couscous, or rice pilaf to soak up the incredible sauce. Garnish with pomegranate seeds and fresh mint.

Wine Selection: The sweet-tart flavors pair beautifully with a full-bodied red wine like Syrah or Côtes du Rhône.

Storage: Leftovers keep for 3 days refrigerated or 3 months frozen. The meat makes excellent sandwiches or can be shredded for grain bowls.

Tips

Pomegranate Molasses: This tangy-sweet syrup is available at Middle Eastern markets. Don't substitute with regular molasses - the flavor is completely different.

Make-Ahead: This dish improves overnight! Braise a day ahead, refrigerate, then reheat gently. Remove solidified fat before reheating.

Slow Cooker Option: After browning, transfer everything to a slow cooker. Cook on low for 6-8 hours until tender.

Serving Suggestions: Serve over creamy mashed potatoes, couscous, or rice pilaf to soak up the incredible sauce. Garnish with pomegranate seeds and fresh mint.

Wine Selection: The sweet-tart flavors pair beautifully with a full-bodied red wine like Syrah or Côtes du Rhône.

Storage: Leftovers keep for 3 days refrigerated or 3 months frozen. The meat makes excellent sandwiches or can be shredded for grain bowls.

Categories & Tags

Category:

Main Dishes

Tags:

5-ingredients lamb pomegranate-molasses braised middle-eastern gluten-free dairy-free