Braised Lamb Shoulder Pomegranate

The first time I made braised lamb shoulder was during a rainy Sunday when I wanted something that would fill the entire house with warmth. The combination of spices filled the kitchen with such an intoxicating aroma that my neighbor actually knocked on the door to ask what I was cooking. That day taught me that slow cooking is less about hands-on effort and more about patience and trust in the process.

I served this at my first dinner party after moving into a new apartment and watched guests go silent as they took their first bites. The way the meat literally falls apart when you touch it with a fork makes everyone feel like they are eating something extraordinary.

Ingredients

• 1.8 kg lamb shoulder bone-in: The bone adds incredible depth to the braising liquid and keeps the meat moist during hours of cooking
• 2 tbsp olive oil: Essential for getting that beautiful golden brown sear on the lamb which builds layers of flavor
• 2 medium onions sliced: These break down completely and become part of the silky sauce base
• 4 garlic cloves minced: Fresh garlic mellows beautifully during braising and adds aromatic depth
• 2 carrots sliced: Natural sweetness that balances the tangy pomegranate perfectly
• 1 celery stalk chopped: Provides an herbal background note that rounds out all the spices
• 2 tsp ground cumin: Earthy foundation that pairs so naturally with lamb
• 1 tsp ground coriander: Adds subtle citrusy floral notes
• 1 tsp ground cinnamon: Just enough warmth without making the dish taste like dessert
• 1/2 tsp ground allspice: The secret ingredient that makes the spice blend taste complex and special
• 1/2 tsp ground black pepper: Bright heat that cuts through the rich meat
• 1 tsp salt: Essential seasoning to bring out all the flavors
• 400 ml beef or lamb stock: The braising liquid that becomes your incredible sauce
• 250 ml pomegranate juice: Provides acidity and fruity sweetness that balances the fatty lamb
• 2 tbsp pomegranate molasses: Concentrated tartness that makes the sauce taste restaurant-quality
• 1 tbsp tomato paste: Deep savory richness and body for the sauce
• 1/2 cup pomegranate seeds: Fresh jewels on top that pop with juice against the tender meat
• 1/4 cup chopped fresh parsley: Bright herbaceous finish that lightens each bite
• Zest of 1 lemon: Essential fresh citrus brightness that wakes up the whole dish

Instructions

Preheat your oven:

Set it to 160°C so the lamb can cook slowly and evenly until fork tender

Season the lamb:

Pat the meat completely dry then rub it all over with salt and pepper

Get a good sear:

Heat olive oil in your Dutch oven over medium-high heat and brown the lamb on every single side for about 8 minutes total

Build the flavor base:

Cook the onions carrots and celery for 5 minutes until softened then add garlic for one more minute until fragrant

Wake up the spices:

Stir in cumin coriander cinnamon allspice and tomato paste and cook for 1 minute until you can really smell them

Add the liquids:

Return the lamb to the pot then pour in the stock pomegranate juice and pomegranate molasses

Braise until tender:

Cover tightly and cook for 2.5 hours basting every so often until the meat pulls away easily from the bone

Rest the meat:

Let the lamb rest for 10 minutes while you skim any excess fat from the surface of the sauce

Finish with freshness:

Shred or carve the lamb then top with pomegranate seeds parsley and lemon zest with extra sauce spooned over everything

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This recipe has become my go-to for special occasions because it feeds a crowd and makes the house smell amazing for hours. There is something magical about taking that lid off after two and a half hours and seeing meat that is literally falling apart.

Making It Ahead

I have learned that braised lamb actually tastes better the next day once all those spices have had time to meld together. You can make the entire recipe up to two days in advance and gently reheat it on the stove.

The Perfect Sides

Rice pilaf soaks up that incredible sauce perfectly though buttery couscous works just as well. Roasted potatoes or crusty bread are essential for sopping up every last drop of the braising liquid.

Worth Knowing

A handful of dried apricots added during the last hour of braising creates these little pockets of sweet surprise throughout. If you cannot find pomegranate molasses try mixing equal parts honey and fresh lemon juice.

• The lamb is done when a fork twists easily in the meat and it pulls away from the bone
• Always taste and adjust the salt before serving since the sauce will concentrate as it cooks
• Extra pomegranate molasses can be stored in the refrigerator for months

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There is nothing quite like serving this steaming platter of tender lamb surrounded by those ruby red pomegranate seeds. Every time I make it I am reminded why slow cooking is worth every minute of waiting.

Recipe FAQs

→ What cut of lamb works best?

Bone-in lamb shoulder is ideal for slow braising because its marbling and connective tissue break down, yielding tender, flavorful meat.

→ Can I use other fruit instead of pomegranate?

For a similar balance of sweetness and acidity, dried apricots or a honey-lemon mixture can substitute pomegranate molasses if needed.

→ How long does the braising take?

The lamb should be braised for about 2.5 hours at a low oven temperature until it’s tender and falling off the bone.

→ What side dishes complement this dish?

Rice pilaf, couscous, or roasted potatoes are excellent accompaniments to soak up the flavorful sauce.

→ How do I reduce the sauce after braising?

After removing the meat, skim off excess fat and simmer the remaining liquid until slightly thickened to concentrate the flavors.