There’s something utterly magical about the way a lamb shank transforms when braised slowly to perfection. That moment when your fork glides through the meat, barely needing any pressure, revealing flesh so tender it practically falls off the bone. Today, I’m sharing my absolute favorite lamb shank recipe that elevates this classic comfort dish with the tangy sweetness of pomegranate molasses. This Middle Eastern-inspired masterpiece delivers complex flavors that will have your dinner guests thinking you spent days in the kitchen, when in reality, your Dutch oven did most of the work.
The secret to this show-stopping dish lies in the beautiful marriage of rich, gamey lamb with the bright, tangy notes of pomegranate molasses. This ruby-red syrup brings a perfect balance of sweetness and acidity that cuts through the richness of the lamb while creating a glossy, spectacular sauce that’s good enough to drink by the spoonful (though I recommend showing some restraint!). Paired with aromatic spices like cinnamon, cumin, and coriander, these lamb shanks deliver a flavor profile that’s deeply satisfying yet surprisingly nuanced – comfort food with a sophisticated twist.
Before we dive into the recipe, let me share why lamb shanks are perfect for braising. This cut comes from the lower section of the leg, which means it’s packed with connective tissue and collagen. While this makes it tough when cooked quickly, slow cooking transforms these elements into gelatin that melts into the meat, creating that succulent, fall-off-the-bone texture we crave. The bone itself adds tremendous flavor to the braising liquid, infusing the sauce with deep, rich complexity.
Pomegranate molasses might sound exotic, but it’s actually just concentrated pomegranate juice that’s been reduced until syrupy. Its tart-sweet profile has been a staple in Persian and Middle Eastern cooking for centuries. While you can find it in most international grocery stores or the international aisle of well-stocked supermarkets, you can also make your own by slowly reducing pure pomegranate juice with a touch of sugar and lemon juice. The resulting glaze adds a gorgeous sheen to our lamb shanks while infusing them with its distinctive flavor.
Braised Lamb Shanks with Pomegranate Molasses
Succulent lamb shanks slow-cooked in a rich sauce flavored with pomegranate molasses, warm spices, and fresh herbs. The meat becomes fork-tender while absorbing the complex sweet-tart flavors of the sauce.
Ingredients
- 4 lamb shanks (about 1 pound each)
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 2 carrots, chopped into 1-inch pieces
- 2 celery stalks, chopped
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups chicken or beef stock
- 3 tablespoons pomegranate molasses, plus extra for drizzling
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon allspice
- 2 bay leaves
- Zest and juice of 1 orange
- 2 sprigs rosemary
- 4 sprigs thyme
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh pomegranate seeds, for garnish
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 325°F (165°C). Pat the lamb shanks dry with paper towels and season generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear the lamb shanks until deeply browned on all sides, about 3-4 minutes per side. Transfer the seared shanks to a plate.
- In the same pot, reduce heat to medium and add the onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes, until it darkens slightly. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 5 minutes.
- Add the stock, pomegranate molasses, cinnamon stick, cumin, coriander, allspice, bay leaves, orange zest and juice, rosemary, and thyme. Stir to combine and bring to a simmer.
- Return the lamb shanks to the pot, arranging them so they’re mostly submerged in the liquid. Cover with a tight-fitting lid and transfer to the preheated oven.
- Braise for 2.5 to 3 hours, or until the meat is extremely tender and nearly falling off the bone. Turn the shanks once halfway through cooking.
- Once done, carefully transfer the shanks to a serving platter. Strain the braising liquid into a saucepan (optional), discarding the solids. Bring the sauce to a simmer and reduce until slightly thickened, about 10-15 minutes.
- Pour the reduced sauce over the lamb shanks, drizzle with additional pomegranate molasses, and sprinkle with fresh pomegranate seeds and chopped parsley.
Serving Suggestions
These luxurious lamb shanks pair beautifully with creamy mashed potatoes, polenta, or couscous to soak up the gorgeous sauce. For a complete meal, serve alongside roasted root vegetables or a simple green salad dressed with olive oil and lemon juice. The dish is ideal for special occasions or weekend family dinners when you have time to let it slowly simmer to perfection.
The beauty of this dish is that it actually tastes even better the next day, once the flavors have had time to meld and develop. If you’re planning ahead for a dinner party, consider making it a day in advance and gently reheating before serving. Just store the shanks in their sauce in the refrigerator, and skim off any solidified fat before reheating over low heat.
A note about choosing lamb shanks: Look for meaty shanks that are similar in size to ensure they cook evenly. Frenched shanks (where the meat is removed from the end of the bone) make for an elegant presentation, but they’re not necessary for this dish. What matters most is the quality of the lamb – ask your butcher for shanks from grass-fed lambs for the best flavor.
The pomegranate seeds aren’t just a pretty garnish – they add bursts of juicy freshness that complement the rich, reduced sauce. Each bite with a few seeds offers a textural contrast and bright flavor that balances the dish beautifully. If pomegranates aren’t in season, you can skip them or substitute with a sprinkle of dried cranberries for a similar sweet-tart effect.
Whether you’re entertaining guests or simply treating yourself to a special meal, these braised lamb shanks with pomegranate molasses deliver impressive flavor with minimal active cooking time. The combination of tender meat, rich sauce, and the bright pop of pomegranate creates a memorable dish that celebrates the joys of slow cooking and thoughtful flavor pairing. Pour yourself a glass of full-bodied red wine, and savor each succulent bite.
