Braised Lamb Shoulder Pomegranate (Printable View)

Slow-cooked lamb shoulder with fragrant spices and pomegranate, creating a rich and tender dish.

# Ingredient List:

→ Meat

01 - 4 lbs lamb shoulder, bone-in, trimmed
02 - Salt and freshly ground black pepper, to taste

→ Marinade & Aromatics

03 - 2 tbsp olive oil
04 - 2 large yellow onions, thinly sliced
05 - 5 garlic cloves, minced
06 - 1 tbsp fresh ginger, grated
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp ground allspice
11 - 1/2 tsp smoked paprika

→ Liquids

12 - 1 2/3 cups beef or lamb stock
13 - 3/4 cup pomegranate juice
14 - 2 tbsp tomato paste
15 - 2 tbsp honey
16 - Juice of 1 lemon

→ Garnish

17 - 2/3 cup pomegranate seeds
18 - 1/4 cup fresh cilantro or parsley, chopped
19 - 2 tbsp toasted slivered almonds (optional)

# How to Make It:

01 - Preheat oven to 325°F.
02 - Pat the lamb shoulder dry and season generously with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb on all sides until browned, about 4-5 minutes per side. Transfer to a plate.
04 - In the same pot, add onions and sauté for 5-7 minutes until soft and golden. Stir in garlic, ginger, cumin, coriander, cinnamon, allspice, and smoked paprika; cook for 1 minute until fragrant.
05 - Stir in tomato paste, then pour in stock and pomegranate juice. Add honey and lemon juice; mix well and bring to a simmer.
06 - Return the lamb shoulder to the pot, nestling it into the liquid. Spoon some of the liquid over the top. Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2-2.5 hours, basting occasionally, until the lamb is very tender and pulls apart easily.
07 - Remove the lid for the last 20 minutes to allow the sauce to thicken slightly.
08 - Transfer the lamb to a serving platter. Skim excess fat from the sauce, then spoon sauce over the meat. Garnish with pomegranate seeds, chopped herbs, and toasted almonds. Serve hot.

# Expert Suggestions:

01 -
  • The pomegranate creates this incredible sweet-tart balance that cuts through all that rich lamb fat
  • It's one of those dishes that tastes like you spent all day cooking, but most of the work happens in the oven
  • The leftovers are even better, making it perfect for meal prep or feeding a crowd
02 -
  • Don't rush the searing step, that brown fond on the bottom of the pot is where so much flavor lives
  • Let the meat rest for at least 10 minutes before serving so the juices redistribute
  • The sauce will thicken as it cools, so don't worry if it seems a bit thin right out of the oven
03 -
  • Pat the lamb really dry before searing, wet meat will steam instead of getting that gorgeous crust
  • Let your Dutch oven get properly hot before adding the oil, it prevents sticking and gives better browning
  • If the sauce reduces too much during cooking, just add a little more stock or water
  • Buy an extra pomegranate for the seeds, there's nothing worse than coming up short on that final garnish

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