Braised Lamb Shoulder Pomegranate (Printable)
Slow-cooked lamb shoulder infused with warm spices and tangy pomegranate molasses, yielding tender, flavorful meat.
# What you'll need:
→ Meat
01 - 1 bone-in lamb shoulder, 4 lb, trimmed
02 - 1 ½ teaspoons kosher salt
03 - ½ teaspoon freshly ground black pepper
→ Aromatics & Vegetables
04 - 2 tablespoons olive oil
05 - 2 large onions, sliced
06 - 4 garlic cloves, minced
07 - 2 carrots, peeled and sliced
08 - 2 celery stalks, sliced
→ Spices & Herbs
09 - 2 teaspoons ground cumin
10 - 1 teaspoon ground coriander
11 - 1 teaspoon ground cinnamon
12 - ½ teaspoon smoked paprika
13 - 2 bay leaves
14 - 4 sprigs fresh thyme
→ Liquids
15 - 1 cup chicken or beef broth
16 - 1 cup pomegranate juice
17 - ⅓ cup pomegranate molasses
18 - 1 tablespoon tomato paste
→ Garnish
19 - ⅓ cup pomegranate seeds
20 - ¼ cup fresh cilantro or parsley, chopped
# Directions:
01 - Set the oven to 325°F (163°C) to prepare for braising.
02 - Sprinkle the lamb shoulder evenly with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb on all sides until deeply browned, approximately 4 to 5 minutes per side. Remove and set aside.
04 - Add sliced onions, minced garlic, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 5 minutes.
05 - Incorporate ground cumin, coriander, cinnamon, smoked paprika, bay leaves, and thyme sprigs. Stir and cook for 1 minute until aromatic.
06 - Mix in tomato paste, ensuring all vegetables are well coated.
07 - Pour in chicken or beef broth, pomegranate juice, and pomegranate molasses, scraping the pot bottom to lift any browned bits.
08 - Nestle the lamb shoulder back into the pot. Cover tightly with a lid or foil.
09 - Place the pot in the oven and cook for 2 hours 30 minutes until the lamb is tender and nearly falling off the bone.
10 - Remove the lamb and allow it to rest for 10 minutes. Skim excess fat from the sauce and simmer briefly to thicken if necessary.
11 - Slice or shred the lamb, pour over the sauce, and garnish with pomegranate seeds and chopped cilantro or parsley.
# Expert Suggestions:
01 -
- The lamb becomes so tender it practically dissolves on your tongue, while the sauce tastes like it took hours of fussing but honestly doesn't.
- It's the kind of dish that looks fancy enough for company but feels comforting enough to eat alone with your hands.
- Pomegranate molasses gives you that sophisticated flavor without needing a dozen hard-to-find ingredients.
02 -
- Don't skip the searing step—it takes 20 minutes but creates the flavor foundation for the entire dish, and you cannot get this depth any other way.
- Pomegranate molasses and pomegranate juice are not interchangeable; use both for the right balance of depth and brightness.
- If your lamb seems tough after 2.5 hours, it needed more time—that's okay, just cover it again and give it another 20-30 minutes rather than turning up the heat.
03 -
- Brown the meat in batches if your pot is small—crowding releases steam and prevents proper searing, which costs you flavor.
- For deeper complexity, marinate the lamb overnight in the spices and pomegranate molasses before searing; this pushes the flavor into the meat itself.