Braised Lamb Shoulder Pomegranate (Printable)
Succulent lamb shoulder cooked slowly with spices and pomegranate for a flavorful, tender dish.
# What You'll Need:
→ 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.
07 - Braise for 2-2.5 hours, basting occasionally, until the lamb is very tender and pulls apart easily.
08 - Remove the lid for the last 20 minutes to allow the sauce to thicken slightly.
09 - 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 brightness that cuts through the rich lamb perfectly
- This is one of those magical recipes where most of the work happens in the oven, leaving you free to enjoy your kitchen
02 -
- Braising time varies based on your lamb cut, so start checking at the 2 hour mark rather than setting an exact timer
- Letting the meat rest for 10-15 minutes after braising helps the juices redistribute instead of running all over your cutting board
03 -
- Room temperature lamb sears more evenly than cold straight from the refrigerator
- Pomegranate molasses can replace half the juice for an even more complex, tangy finish