Braised Lamb Shoulder Pomegranate

The first time I braised lamb shoulder, my tiny apartment smelled like a spice bazaar for three straight days. My neighbor actually knocked on my door thinking I'd secretly opened a restaurant. That rich perfume of cinnamon and cumin mingling with sweet pomegranate has become my favorite way to welcome people into my home.

I made this for my father's birthday dinner last winter. He's usually a steak-and-potatoes purist, but after one bite of that falling-apart lamb slicked in ruby pomegranate sauce, he asked for seconds. Now he requests it every time he visits, calling it 'that fancy restaurant stuff.'

Ingredients

• 1.8 kg lamb shoulder, bone-in: Bone-in adds incredible depth to the sauce and keeps the meat moist during long cooking
• 2 tbsp olive oil: Use a neutral oil with a high smoke point for proper browning
• 2 medium onions, sliced: They'll practically dissolve into the sauce, adding natural sweetness
• 4 garlic cloves, minced: Fresh garlic mellows beautifully in the slow braise
• 2 carrots and 1 celery stalk, sliced: These aromatics form the classic flavor foundation
• 2 tsp ground cumin: Earthy and warm, this is the backbone of the spice blend
• 1 tsp ground coriander: Adds a subtle citrusy brightness that cuts through the richness
• 1 tsp ground cinnamon: Just enough to hint at sweetness without making it taste like dessert
• 1/2 tsp ground allspice: The secret ingredient that makes everything taste more complex
• 1/2 tsp ground black pepper and 1 tsp salt: Season generously—braised meat needs proper seasoning
• 400 ml beef or lamb stock: Homemade stock makes a noticeable difference here
• 250 ml pomegranate juice: Use pure juice, not sweetened blends, for authentic tartness
• 2 tbsp pomegranate molasses: This thick syrup adds an intense sweet-tart finish
• 1 tbsp tomato paste: Deepens the color and adds umami richness
• 1/2 cup pomegranate seeds: Fresh seeds provide bursts of juicy contrast
• 1/4 cup chopped fresh parsley: Bright herb flavor cuts through the rich sauce
• Zest of 1 lemon: Essential brightness to balance all those warm spices

Instructions

Get the oven ready and season the meat:

Preheat your oven to 160°C (325°F). Pat the lamb completely dry with paper towels, then rub it all over with the salt and pepper.

Sear the lamb until golden:

Heat the olive oil in a large Dutch oven over medium-high heat. Brown the lamb shoulder on all sides for about 8 minutes total until deeply colored. Transfer to a plate.

Build your flavor base:

Add the onions, carrots, and celery to the same pot. Sauté for 5 minutes until softened and fragrant. Toss in the garlic and cook for just 1 minute more.

Wake up the spices:

Stir in the cumin, coriander, cinnamon, allspice, and tomato paste. Cook for 1 minute until the spices bloom and smell incredibly fragrant.

Add liquids and return the lamb:

Nestle the lamb back into the pot. Pour in the stock, pomegranate juice, and pomegranate molasses. Bring everything to a gentle simmer.

Let the oven work its magic:

Cover with a tight-fitting lid and braise for 2.5 hours. Baste occasionally—the meat is done when it pulls away easily from the bone.

Rest and finish:

Remove the lamb and let it rest for 10 minutes. Skim excess fat from the sauce and simmer to reduce if needed. Shred or carve the meat and top with pomegranate seeds, parsley, and lemon zest.

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This dish has become my go-to for Sunday dinners when I want something that feels special but doesn't require constant attention. There's something so satisfying about putting a heavy pot in the oven and letting time do all the work.

Choosing the Right Cut

Lamb shoulder is perfect for braising because it has plenty of marbling and connective tissue that transforms into silky gelatin. The bone adds incredible depth to your sauce, so dont ask the butcher to debone it. Look for a piece with good fat coverage and a nice pink-red color.

Make It Ahead

This braised lamb actually improves with time. Make it up to two days ahead and refrigerate—the fat will rise to the top for easy skimming. Reheat gently on the stovetop with a splash of water if the sauce has thickened too much.

Serving Suggestions

I love serving this over fluffy couscous or with roasted potatoes that soak up all that incredible sauce. A simple green salad with sharp vinaigrette helps cut through the richness.

• Warm flatbread for mopping up the sauce
• A dollop of yogurt adds cooling contrast
• Sparkling water or light red wine pairs beautifully

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There's something deeply satisfying about serving a dish that looks this impressive but mostly just required patience. Watch people's faces when they take that first bite.

Recipe FAQs

→ What cut of lamb is best for this dish?

Lamb shoulder, preferably bone-in, is ideal as it becomes tender and flavorful when slow-braised.

→ How do the spices influence the flavor?

The combination of cumin, coriander, cinnamon, and allspice adds warmth and depth, complementing the natural richness of the lamb.

→ Can I substitute pomegranate molasses?

A mixture of honey and lemon juice works well as a sweet-tart substitute if pomegranate molasses is unavailable.

→ What side dishes pair well with this preparation?

Rice pilaf, couscous, or roasted potatoes perfectly complement the tender lamb and its rich sauce.

→ How long should the lamb braise for optimal tenderness?

Slow-braising for about 2.5 hours at a low temperature allows the meat to become tender and richly infused with flavors.