Braised Lamb Shoulder Pomegranate (Printable version)
Slow-braised lamb shoulder enriched with spices and pomegranate for a rich, festive main course.
# 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
# Directions:
01 - Preheat the oven to 320°F.
02 - Pat the lamb shoulder dry. 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.
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 Tips:
01 -
- The combination of warm spices and bright pomegranate creates layers of flavor that feel sophisticated yet incredibly comforting
- It's one of those rare dishes that tastes even better the next day, making it perfect for dinner parties or meal prep
02 -
- Pat the lamb completely dry before searing wet meat will steam instead of develop that gorgeous crust
- Let the dutch oven heat up properly before adding the lamb it should be seriously hot for the best sear
- The sauce might look thin right out of the oven but it thickens beautifully as it rests and when you simmer it
03 -
- Sear the lamb in batches if needed rather than crowding the pot which drops the temperature
- Don't rush the garlic mincing large chunks won't distribute evenly through the rub
- Toast the spices briefly in a dry pan before rubbing them onto the lamb for deeper flavor