Braised Lamb Shoulder Pomegranate (Printable View)

Tender lamb shoulder slowly braised with spices and bright pomegranate for a luscious, savory finish.

# Ingredient List:

→ Lamb and Marinade

01 - 3.3 lbs lamb shoulder, bone-in
02 - 2 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1/2 tsp ground cinnamon
08 - 4 cloves garlic, minced

→ Vegetables

09 - 2 large onions, sliced
10 - 2 large carrots, cut into chunks
11 - 2 stalks celery, cut into chunks

→ Braising Liquid

12 - 1 2/3 cups beef or lamb broth
13 - 3/4 cup plus 1 tbsp pomegranate juice
14 - 2 tbsp tomato paste
15 - 2 tbsp pomegranate molasses
16 - 2 bay leaves

→ Finishing & Garnish

17 - Seeds from 1 pomegranate
18 - 2 tbsp fresh parsley, chopped
19 - 2 tbsp fresh mint, chopped

# How to Make It:

01 - Preheat the oven to 320°F.
02 - Pat the lamb shoulder dry and rub with olive oil, salt, pepper, cumin, coriander, cinnamon, and minced garlic.
03 - Heat a large Dutch oven over medium-high heat. Sear the lamb on all sides until well browned, about 8-10 minutes. Remove lamb and set aside.
04 - In the same pot, add the onions, carrots, and celery. Cook for 5-7 minutes until softened and lightly caramelized.
05 - Stir in tomato paste and cook for 1 minute to deepen the flavor.
06 - Pour in the broth and pomegranate juice, scraping up any browned bits. Stir in pomegranate molasses and add bay leaves.
07 - Return the lamb to the pot. Cover with a lid and braise in the oven for 2 to 2.5 hours, or until the lamb is fork-tender.
08 - Remove the lamb and let it rest for 10 minutes before slicing or shredding. Skim excess fat from the braising liquid, simmer to thicken if desired.
09 - Serve lamb with a generous spoonful of sauce. Garnish with pomegranate seeds, parsley, and mint.

# Expert Suggestions:

01 -
  • The meat becomes so tender it literally falls apart at the touch of a fork
  • Pomegranate adds this gorgeous bright acidity that cuts through the rich lamb perfectly
  • Your whole kitchen will smell like a cozy Middle Eastern restaurant
02 -
  • Patting the meat completely dry before searing is the difference between a nice brown crust and a sad gray piece of meat
  • Do not rush the sear, those browned bits on the bottom of the pot are pure flavor gold
  • Let the lamb rest before serving or all those incredible juices will escape onto your cutting board
03 -
  • If your sauce seems too thin after braising, remove the lamb and simmer the liquid on the stove until it coats the back of a spoon
  • Toast your spices in a dry pan for 30 seconds before rubbing onto the lamb for an extra layer of flavor

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