Braised Lamb Shoulder Pomegranate (Printable View)
Slow-cooked lamb shoulder infused with aromatic spices and finished with tangy pomegranate molasses glaze.
# Ingredient List:
→ Meat & Protein
01 - 1 lamb shoulder (4.5-5.5 lbs), bone-in
→ Vegetables & Aromatics
02 - 2 large onions, sliced
03 - 4 garlic cloves, minced
04 - 2 carrots, peeled and chopped
05 - 2 celery stalks, chopped
→ Spices & Seasonings
06 - 2 teaspoons ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground cinnamon
09 - 0.5 teaspoon ground allspice
10 - 0.5 teaspoon ground black pepper
11 - 1.5 teaspoons salt
→ Liquids
12 - 2 cups beef or lamb stock
13 - 0.5 cup pomegranate molasses
14 - 0.5 cup dry red wine
15 - 2 tablespoons olive oil
→ Garnish
16 - 0.5 cup pomegranate seeds
17 - 2 tablespoons chopped fresh mint
18 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Preheat the oven to 325°F.
02 - Pat the lamb shoulder dry and season generously with salt, pepper, cumin, coriander, cinnamon, and allspice.
03 - In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb shoulder on all sides until browned (approximately 10 minutes). Transfer to a plate.
04 - Add onions, carrots, and celery to the pot. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute more.
05 - Deglaze the pot with red wine, scraping up any brown bits. Let simmer for 2 minutes.
06 - Return the lamb to the pot. Pour in the stock and half the pomegranate molasses. Bring to a gentle simmer.
07 - Cover tightly and transfer to the oven. Braise for 2.5 to 3 hours, basting occasionally, until the meat is fork-tender.
08 - Remove the lid for the last 20 minutes of cooking. Drizzle with the remaining pomegranate molasses.
09 - Rest the lamb for 10 minutes before carving. Garnish with pomegranate seeds, mint, and parsley.
# Expert Suggestions:
01 -
- The pomegranate molasses creates this incredible sweet-tart finish that cuts through the rich lamb perfectly
- Most of the cooking happens hands-off in the oven, leaving you free while your house fills with amazing smells
- This dish looks impressive but relies on simple techniques and humble ingredients
02 -
- Patting the meat completely dry before searing is the difference between a nicely browned crust and a gray, steamed surface
- Adding the remaining pomegranate molasses at the end prevents it from becoming too bitter during the long cooking time
- The meat is done when it pulls away easily from the bone with just a gentle tug from a fork
03 -
- Marinate the lamb overnight with the spices and a spoonful of pomegranate molasses for deeper flavor penetration
- If the sauce reduces too much during cooking, add a splash more stock or water to prevent burning
- Letting the lamb rest before carving is essential for juicy, tender meat