Braised Lamb Shoulder Pomegranate

The kitchen filled with cinnamon and cumin as I prepared this lamb for my first dinner party after moving to a new city. Something about the ruby-red pomegranate jewels against the tender, spiced meat felt like a celebration.

My aunt taught me that patience is the secret ingredient in braising, watching the liquid bubble and reduce until it coats the back of a spoon. Now whenever I smell these spices warming in oil, Im transported back to her tiny kitchen where we crowded around the stove.

Ingredients

• 1.8 kg lamb shoulder, bone-in: Bone-in adds depth to the braising liquid and keeps the meat moist during long cooking
• 2 tbsp olive oil: Use a neutral oil with a high smoke point for proper searing
• 2 medium onions, sliced: Sweet onions work best as they caramelize and add natural sweetness
• 4 garlic cloves, minced: Fresh garlic mellows beautifully during slow cooking
• 2 carrots, sliced: Essential for the aromatic base and natural sweetness
• 1 celery stalk, chopped: Completes the classic mirepoix foundation
• 2 tsp ground cumin: Earthy base note that defines the spice profile
• 1 tsp ground coriander: Adds subtle citrusy warmth
• 1 tsp ground cinnamon: Just enough to hint at sweetness without overpowering
• 1/2 tsp ground allspice: The secret warming note that makes this distinctly Middle Eastern
• 1/2 tsp ground black pepper: Freshly ground makes a noticeable difference
• 1 tsp salt: Adjust based on your stock saltiness
• 400 ml beef or lamb stock: Homemade stock yields the most flavorful results
• 250 ml pomegranate juice: Unsweetened juice works best for natural tartness
• 2 tbsp pomegranate molasses: Thick, tangy reduction that deepens the sauce
• 1 tbsp tomato paste: Adds body and umami richness
• 1/2 cup pomegranate seeds: Fresh seeds add crunch and vibrant color
• 1/4 cup chopped fresh parsley: Brings brightness and color contrast
• Zest of 1 lemon: Finishing touch that wakes up all the flavors

Instructions

Get your oven ready:

Preheat to 160°C and position the rack in the lower middle position

Season the lamb:

Pat the meat completely dry with paper towels, then rub with salt and pepper

Sear to perfection:

Heat oil in your Dutch oven until shimmering, brown the lamb deeply on all sides for about 8 minutes total

Build the flavor base:

Cook onions, carrots, and celery until softened, then add garlic for just one minute

Toast the spices:

Stir in cumin, coriander, cinnamon, allspice, and tomato paste until fragrant

Bring it all together:

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

The slow transformation:

Cover tightly and braise for 2.5 hours, basting every hour

Rest and reduce:

Let the lamb rest while you skim fat and reduce the sauce if needed

The grand finish:

Shred or carve the meat, then top with pomegranate seeds, parsley, and lemon zest

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This recipe has become my go-to for bringing people together, turning an ordinary Sunday into something that feels like a feast. The way the sauce clings to each piece of lamb makes everyone at the table go quiet for that first bite.

Choosing the Right Cut

Lamb shoulder is perfect for braising because it has enough marbling to stay moist through hours of cooking. Ask your butcher for a piece with good fat distribution.

Make It Ahead

This dish actually tastes better the next day as the flavors continue to develop. Cool completely before refrigerating, then reheat gently on the stovetop.

Serving Suggestions

The rich, tangy sauce begs to be soaked up by something starchy and warm.

• Serve over fluffy couscous or fragrant rice pilaf
• Roasted potatoes work beautifully as an alternative
• Warm flatbread for scooping up every last drop

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Theres something deeply satisfying about a dish that rewards patience with such incredible flavor. Enjoy every tender bite.

Recipe FAQs

→ What cut of lamb is best for this dish?

Lamb shoulder works best due to its marbling and connective tissue, which breaks down during slow braising to yield tender, flavorful meat.

→ Can I prepare this dish without pomegranate molasses?

Yes, substituting with a mix of honey and lemon juice provides a similar sweet-tart balance to complement the spices.

→ How long should I braise the lamb?

Braise the lamb shoulder in a covered pot at a low temperature for approximately 2.5 hours until the meat becomes tender and easily pulls apart.

→ What sides complement this lamb preparation?

This rich dish pairs beautifully with rice pilaf, fluffy couscous, or roasted root vegetables to soak up the flavorful sauce.

→ How do the spices contribute to the flavor profile?

The combination of cumin, coriander, cinnamon, and allspice adds warmth and depth, enhancing the lamb’s natural richness while balancing the pomegranate’s brightness.