Braised Lamb Shoulder Pomegranate (Printable version)

Slow-cooked lamb shoulder with aromatic spices and a tangy, sweet pomegranate molasses finish.

# Ingredient list:

→ Meat & Protein

01 - 1 (4–5.5 lb) lamb shoulder, 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 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp ground cinnamon
09 - 1/2 tsp ground allspice
10 - 1/2 tsp ground black pepper
11 - 1 1/2 tsp salt

→ Liquids

12 - 2 cups beef or lamb stock
13 - 1/2 cup pomegranate molasses
14 - 1/2 cup dry red wine
15 - 2 tbsp olive oil

→ Garnish

16 - 1/2 cup pomegranate seeds
17 - 2 tbsp chopped fresh mint
18 - 2 tbsp chopped fresh parsley

# Directions:

01 - Preheat the oven to 325°F (165°C).
02 - Pat the lamb shoulder dry with paper towels. Rub generously with salt, pepper, cumin, coriander, cinnamon, and allspice, ensuring the meat is evenly coated on all sides.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the seasoned lamb shoulder on all sides until deeply browned, approximately 10 minutes. Transfer the browned meat to a plate and set aside.
04 - Add onions, carrots, and celery to the hot pot. Sauté for 5 minutes until softened and fragrant. Stir in minced garlic and cook for 1 additional minute until aromatic.
05 - Pour red wine into the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2 minutes to slightly reduce and concentrate flavor.
06 - Return the lamb shoulder to the pot. Pour in the stock and half of the pomegranate molasses. Bring the liquid to a gentle simmer.
07 - Cover the pot tightly with a heavy lid. Transfer to the preheated oven and braise for 2.5 to 3 hours. Baste the meat occasionally with the cooking juices until fork-tender and easily pulls away from the bone.
08 - Remove the lid during the final 20 minutes of cooking. Drizzle the remaining pomegranate molasses over the lamb, allowing it to glaze and caramelize slightly.
09 - Let the lamb rest for 10 minutes before carving to retain juices. Transfer to a serving platter and sprinkle generously with pomegranate seeds, chopped mint, and fresh parsley.

# Expert Tips:

01 -
  • The spice rub creates this incredible crust that keeps the meat juicy while the slow braise works its magic
  • Pomegranate molasses adds this sophisticated sweet-tart finish that people cant quite identify but absolutely love
  • Most of the cooking happens unattended in the oven leaving you free to hang out with guests
  • The leftovers somehow taste even better the next day if there are any
02 -
  • Patting the meat completely dry before seasoning is non-negotiable for getting that proper sear
  • Letting the lamb rest after braising redistributes the juices so they dont run out the moment you cut
  • The pomegranate molasses glaze can burn if added too early which is why we save it for the last 20 minutes
03 -
  • Use the heaviest Dutch oven you own for even heat distribution and better braising results
  • If the sauce reduces too much during cooking add a splash more stock or water
  • The lamb is done when a fork slides in and out with zero resistance
  • Fresh pomegranate seeds can be prepped a day ahead and stored in the fridge

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