Pomegranate Roast Lamb Shanks

Name: Pomegranate Roast Lamb Shanks
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6 servings
Ingredients: 8 pounds American lamb shanks; 1/4 cup pomegranate molasses; 1 tablespoon kosher salt; 2 tablespoons freshly ground black pepper; 1 tablespoon nutmeg; 1 teaspoon cinnamon; 2 tablespoons olive oil; 2 large red onions; 8 cloves garlic; 1 cinnamon stick; 1 cup beef, chicken or veggie stock; fresh pomegranate arils for sprinkling; fresh minced parsley leaves for shrinking; fresh sliced chilli peppers for sprinkling; 3 cups pomegranate juice; 6 tbsp sugar; 2 tbsp lemon juice

User Reviews

4.6

24 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings
6 servings
Calories
405 kcal
Course
Main Course
Cuisine
Middle Eastern

Pomegranate Roast Lamb Shanks

Quade Maldonado

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These fall-off-the-bone tender, slow roasted lamb shanks are flavored with sweet homemade pomegranate molasses, nutmeg, and cinnamon. The perfect main for your holiday table!

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Ingredients

Servings

8 pounds American lamb shanks trimmed
1/4 cup pomegranate molasses see note
1 tablespoon kosher salt
2 tablespoons freshly ground black pepper
1 tablespoon nutmeg
1 teaspoon cinnamon
2 tablespoons olive oil
2 large red onions sliced
8 cloves garlic smashed
1 cinnamon stick
1 cup beef, chicken or veggie stock
fresh pomegranate arils for sprinkling
fresh minced parsley leaves for shrinking
fresh sliced chilli peppers for sprinkling

For the molasses

3 cups pomegranate juice
6 tbsp sugar
2 tbsp lemon juice

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Instructions

Homemade Pomegranate Molasses:

Notes

If possible, make sure to buy American lamb, which has the best flavor.
Pomegranate Molasses is available in the ethnic aisle of most grocery stores. It’s made out of pure Pomegranate juice, some sugar and lemon juice. These ingredients are boiled and reduced to a consistency of a syrup. I included my favorite recipe for homemade pomegranate molasses.
By placing the lamb shanks on a bed of vegetables, the meat won't stick to the bottom of the dish. At the same time, the meat will get infused with the flavor of garlic and onions.