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Pomegranate Braised Lamb Shanks

Pomegranate Braised Lamb Shanks

Discover the exquisite Pomegranate Braised Lamb Shanks, a delightful dish that combines tender meat with bold flavors and aromatic spices.
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Prep Time 20 minutes
Cook Time 4 hours
Resting Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 4 shanks
Course: Cozy Dinners
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Lamb
  • 4-5 pieces lamb shanks Use for tenderness; the bone adds flavor.
  • to taste kosher salt Season generously.
  • to taste freshly ground black pepper Essential for seasoning.
Aromatics
  • 2 tablespoons vegetable oil For searing.
  • 3 shallots Mild sweetness; substitute with onions if needed.
  • 2 large carrots Chopped or sliced.
  • 4 cloves garlic Freshly minced.
Spices
  • 2 tablespoons all-purpose flour Helps thicken the sauce.
  • 2 tablespoons brown sugar Balances acidity.
  • 1 teaspoon smoked paprika Adds smokiness.
  • 1 teaspoon ground cumin Warming spice.
  • 1 teaspoon ground allspice Adds depth.
  • 1/2 teaspoon red pepper flakes For a hint of heat.
  • 1 teaspoon curry powder Optional but recommended.
Liquid
  • 1/4 cup balsamic vinegar Adds acidity.
  • 2 cups pomegranate juice Fresh juice is best.
  • 2 cups beef stock or broth Enhances overall taste.
Herbs
  • 2 sprigs rosemary Fresh herbs for flavor.
  • 2 bay leaves Remove before serving.
Garnish
  • 1/2 cup pomegranate arils For finishing touch.

Equipment

  • large pot

Method
 

Cooking Steps
  1. Trim the lamb shanks to remove any excess skin.
  2. Season the lamb shanks with kosher salt and freshly ground black pepper.
  3. Heat vegetable oil in a large pot over medium-high heat and sear the lamb shanks until browned on all sides.
  4. Add shallots, carrots, and garlic to the pot, sautéing until softened.
  5. Stir in all-purpose flour and brown sugar, cooking for 1-2 minutes.
  6. Mix in smoked paprika, ground cumin, ground allspice, red pepper flakes, and curry powder.
  7. Pour in balsamic vinegar, pomegranate juice, and beef stock; bring to simmer.
  8. Return the browned lamb shanks to the pot, adding rosemary and bay leaves.
  9. Cover and braise in the oven at 300°F for 3 to 4 hours.
  10. Remove from the oven, let it rest for a few minutes, then garnish with pomegranate arils.

Nutrition

Serving: 1shankCalories: 350kcalCarbohydrates: 20gProtein: 35gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

Serve with crusty bread or over creamy mashed potatoes for a comforting meal.

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