Braised Lamb Shoulder Pomegranate (Printable)
Tender lamb shoulder slow-cooked with spices and finished with sweet-tart pomegranate accents.
# What You'll Need:
→ Lamb and Marinade
01 - 3.3 lbs lamb shoulder, bone-in
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1/2 teaspoon 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 tablespoon pomegranate juice
14 - 2 tablespoons tomato paste
15 - 2 tablespoons pomegranate molasses
16 - 2 bay leaves
→ Finishing & Garnish
17 - Seeds from 1 pomegranate
18 - 2 tablespoons fresh parsley, chopped
19 - 2 tablespoons fresh mint, chopped
# How To Make It:
01 - Preheat the oven to 320°F.
02 - Pat the lamb shoulder dry and rub thoroughly with olive oil, salt, pepper, cumin, coriander, cinnamon, and minced garlic, ensuring even coverage.
03 - Heat a large Dutch oven over medium-high heat. Sear the lamb on all sides until deeply browned, approximately 8-10 minutes. Remove lamb and set aside.
04 - In the same pot, add 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 develop flavor.
06 - Pour in broth and pomegranate juice, scraping up any browned bits from the bottom. Stir in pomegranate molasses and add bay leaves.
07 - Return lamb to the pot. Cover with lid and braise in oven for 2 to 2.5 hours, or until meat is fork-tender and easily pulls away from the bone.
08 - Remove lamb and let rest for 10 minutes before slicing or shredding. Skim excess fat from braising liquid and simmer if thickening is desired.
09 - Serve lamb with generous spoonfuls of sauce. Garnish with fresh pomegranate seeds, parsley, and mint.
# Expert Suggestions:
01 -
- The pomegranate adds this incredible brightness that cuts through the rich lamb like magic
- This dish makes you look like a chef while barely requiring any active cooking time
02 -
- Bringing the lamb to room temperature for an hour before cooking helps it sear evenly instead of steaming
- The sauce might look thin right out of the oven, but it will thicken beautifully as it rests
03 -
- Pat the lamb completely dry before searing or it will steam instead of getting that gorgeous crust
- If the sauce reduces too much, add a splash of water or broth rather than more pomegranate juice