Braised Lamb Shoulder Pomegranate (Print View)

Tender lamb shoulder slow-cooked with aromatic spices and bright pomegranate accents for a flavorful feast.

# Ingredient List:

→ Meat

01 - 4 lbs lamb shoulder, bone-in
02 - 2 tbsp olive oil

→ Vegetables & Aromatics

03 - 2 medium onions, sliced
04 - 4 garlic cloves, minced
05 - 2 carrots, sliced
06 - 1 celery stalk, chopped

→ Spices

07 - 2 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp ground cinnamon
10 - 1/2 tsp ground allspice
11 - 1/2 tsp ground black pepper
12 - 1 tsp salt

→ Liquids

13 - 1 2/3 cups beef or lamb stock
14 - 1 cup pomegranate juice
15 - 2 tbsp pomegranate molasses
16 - 1 tbsp tomato paste

→ To Finish

17 - 1/2 cup pomegranate seeds
18 - 1/4 cup chopped fresh parsley
19 - Zest of 1 lemon

# How to Make:

01 - Preheat the oven to 325°F.
02 - Pat the lamb shoulder dry and season with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb shoulder on all sides for about 8 minutes. Transfer to a plate.
04 - In the same pot, add onions, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and sauté for 1 minute.
05 - Stir in cumin, coriander, cinnamon, allspice, and tomato paste. Cook for 1 minute until fragrant.
06 - Return the lamb to the pot. Pour in stock, pomegranate juice, and pomegranate molasses. Bring to a simmer.
07 - Cover with a lid and braise in the oven for 2.5 hours, basting occasionally, until the meat is tender and falling off the bone.
08 - Remove the lamb and let it rest for 10 minutes. Skim excess fat from the sauce and simmer to reduce if needed.
09 - Shred or carve the lamb. Serve topped with pomegranate seeds, parsley, and lemon zest. Spoon sauce over the meat.

# Expert Advice:

01 -
  • The lamb becomes impossibly tender after hours of slow cooking while the pomegranate adds this bright sweet-tart contrast that cuts through the richness perfectly
  • Most of the cooking happens hands-off in the oven so you can relax while your home fills with the most incredible spices
  • It looks impressive on the table but comes together with simple techniques that anyone can master
02 -
  • Patting the lamb completely dry before seasoning is absolutely critical or it will steam instead of brown and you will miss out on all that flavorful crust
  • Letting the meat rest before carving gives the juices time to redistribute so every bite stays incredibly moist
03 -
  • Browning the lamb in batches if your pot is small prevents overcrowding and ensures better color development
  • Simmering the sauce for a few minutes after removing the lamb concentrates the flavors beautifully

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