If you are craving a meal that feels like a warm hug from the inside, look no further than the Braised Lamb Shanks with Pomegranate and Root Vegetables Recipe. This dish brings together tender, fall-off-the-bone lamb shanks infused with the rich, tangy sweetness of pomegranate and the comforting earthiness of root vegetables. Every bite bursts with layers of flavor that show just how wonderful slow-cooking can make even the simplest ingredients taste sublime and indulgent. Whether it’s a special occasion or a cozy weekend dinner, this recipe never fails to impress and soothe the soul.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating a dish that’s both flavorful and visually appealing. Each component in this recipe plays a crucial role, from lending savory depth to adding bursts of color and texture.
- Kosher salt: Essential for seasoning and enhancing all the flavors of the lamb and vegetables.
- Black pepper: Adds a subtle heat that complements the sweetness of the pomegranate.
- Dried thyme: Provides an earthy, aromatic note that pairs perfectly with lamb.
- Lamb shanks (4 pieces, about 680g each): The star of the dish, these cuts become melt-in-your-mouth tender when braised.
- Olive oil (4 tablespoons): Used for searing the meat and sautéing vegetables, adding richness and depth.
- Carrots (4, peeled and diced): Bring sweetness and a vibrant pop of color to the dish.
- Celery branches (4, cubed): Add a subtle freshness and crunch that balances the richness of the lamb.
- Shallots or 1 large onion (finely sliced): For a fragrant, slightly sweet base flavor.
- Mushrooms (450g, sliced): Offer an earthy, meaty texture that harmonizes beautifully with the lamb.
- Low-sodium beef broth (500 ml): Forms the flavorful liquid foundation for braising the shanks.
- Pomegranate juice (250 ml): The secret ingredient that infuses a unique, tangy sweetness.
- Tomato concentrate (4 tablespoons): Adds a luscious, savory depth to the sauce.
- Garlic (4 cloves, minced): For warmth and a punch of aromatic flavor.
- Bay leaves (2): Infuse a subtle herbal note throughout the dish.
- Butter (1 tablespoon): For enriching the sauce at the end.
- Flour (1 tablespoon): Used to create a roux that thickens the luscious braising liquid into a velvety sauce.
How to Make Braised Lamb Shanks with Pomegranate and Root Vegetables Recipe
Step 1: Season and Sear the Lamb Shanks
Start by blending kosher salt, black pepper, and dried thyme, then generously seasoning the lamb shanks. This simple step ensures every bite is infused with taste. Heat olive oil in a heavy skillet over medium-high heat, then brown the lamb shanks on all sides. The searing creates a rich caramelized crust that locks in juices and builds layers of flavor. Once browned, set the shanks aside to rest while you prepare the vegetables.
Step 2: Sauté the Vegetables
In the same skillet, toss in diced carrots and celery, sautéing until they start to soften and release their sweetness. Then add sliced mushrooms and shallots, cooking just until the mushrooms have shrunken slightly and the shallots become fragrant. Leaving the browned bits from the lamb in the pan adds fantastic depth to the base of the dish.
Step 3: Add Liquids and Seasonings
Pour in the low-sodium beef broth and pomegranate juice, stirring the mixture to lift all those rich browned flavors off the skillet bottom. Stir in the tomato concentrate, minced garlic, and bay leaves, blending all the components into a fragrant, colorful braising liquid. The mix of savory, sweet, and tangy creates a truly special flavor profile.
Step 4: Braise Until Perfectly Tender
Return the lamb shanks to the skillet, nestling them among the vegetables and liquid. Cover the pan tightly and transfer it to a 150°C (300°F) oven. Let the shanks slowly braise for 2 and a half hours, allowing the meat to become incredibly tender and soak up every bit of the pomegranate and vegetable essence. This slow cooking is the heart of this Braised Lamb Shanks with Pomegranate and Root Vegetables Recipe experience.
Step 5: Cool and Degrease
Once cooked, let the dish cool before refrigerating. This chilling step allows the fat to solidify at the top, making it easy to remove and resulting in a cleaner, more refined sauce. Removing excess fat ensures each bite remains hearty but not heavy.
Step 6: Thicken the Sauce
To create a velvety sauce that perfectly coats the meat and vegetables, start by making a roux—melting butter and whisking in flour until smooth. Gradually mix in some of the braising liquid to form a thick base before combining it back with the rest of the juices. This step turns the flavorful cooking liquid into a luscious sauce that’s worthy of soaking up with crusty bread or creamy mashed potatoes.
How to Serve Braised Lamb Shanks with Pomegranate and Root Vegetables Recipe
Garnishes
Brighten the plate with a sprinkle of fresh chopped parsley or pomegranate arils for a pop of color and fresh contrast. A dusting of finely grated lemon zest can also add a lovely aromatic lift that pairs beautifully with the lamb’s rich profile.
Side Dishes
This dish shines alongside creamy mashed potatoes, buttery polenta, or even a rustic barley risotto. The richness of the lamb and sauce pairs perfectly with sides that offer a smooth or nutty texture to balance each forkful.
Creative Ways to Present
For a stunning presentation, serve the shanks whole on a large platter surrounded by the colorful root vegetables and a drizzle of the pomegranate-infused sauce. Try layering the sauce and vegetables beneath the shank for an elegant stacked effect, or plate each serving over a swirl of mashed potatoes to catch every drop of the glorious braising liquid.
Make Ahead and Storage
Storing Leftovers
Braise leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the next-day meal even more delicious.
Freezing
If you want to enjoy this Braised Lamb Shanks with Pomegranate and Root Vegetables Recipe another time, freeze portions in sealed containers for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to keep the sauce from sticking or drying out. Adding a splash of broth or water can refresh the sauce’s consistency.
FAQs
Can I use a slow cooker instead of the oven?
Absolutely! After searing the lamb, transfer all ingredients to a slow cooker and cook on low for 6 to 8 hours. The slow cooker will yield tender, flavorful shanks just like in the oven.
What type of pomegranate juice is best?
Choose 100% pure pomegranate juice with no added sugars or preservatives for the best natural sweet-tart flavor that complements the lamb perfectly.
Can I substitute lamb shanks with another cut of meat?
Bone-in beef shanks or pork shanks make good alternatives and braise well, but lamb shanks bring their unique, rich flavor that really makes this recipe special.
Is it necessary to remove the fat after braising?
Removing the fat improves the dish’s texture and makes it less heavy, but if you prefer a richer sauce, you can leave it in according to your taste.
What wine pairs well with this dish?
A medium-bodied red like Syrah or Grenache complements the sweet and savory layers beautifully, balancing the lamb’s richness and the pomegranate’s brightness.
Final Thoughts
There’s something truly magical about the Braised Lamb Shanks with Pomegranate and Root Vegetables Recipe that makes it feel like a culinary celebration anytime you make it. The tender meat, vibrant sauce, and comforting vegetables come together for a dish that is both luxurious and homey. So don’t hesitate—give this recipe a try and treat yourself and your loved ones to a meal filled with warmth, joy, and unforgettable flavor.
Print
Braised Lamb Shanks with Pomegranate and Root Vegetables Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Description
This Braised Lamb Shanks recipe is a hearty and flavorful dish that combines tender lamb shanks with a rich sauce made from pomegranate juice, beef broth, and aromatic vegetables. Slow-cooked to perfection, the lamb becomes incredibly tender and infused with the savory and slightly sweet flavors from the braising liquid. Perfect for a cozy dinner, this dish is both comforting and elegant.
Ingredients
Seasoning
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
Main Ingredients
- 4 lamb shanks (approximately 680g each)
- 4 tablespoons olive oil
- 4 carrots, peeled and diced
- 4 celery branches, cut into cubes
- 4 shallots or 1 large onion, peeled and finely sliced
- 450g mushrooms (crimini or button), sliced
- 500 ml low-sodium beef broth
- 250 ml pomegranate juice
- 4 tablespoons tomato concentrate
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon butter
- 1 tablespoon flour
Instructions
- Season the Lamb: Combine kosher salt, black pepper, and dried thyme to create the seasoning mix. Rub this mixture all over the 4 lamb shanks to season evenly.
- Sear the Shanks: Preheat your oven to 150°C (300°F). Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Sear each lamb shank until browned on all sides, then remove and set aside.
- Sauté Vegetables: In the same skillet, add the diced carrots and celery cubes. Cook until they start to soften, then add the sliced mushrooms and shallots (or onion). Sauté until fragrant and lightly browned.
- Add Liquids and Aromatics: Pour in 500 ml of low-sodium beef broth and 250 ml of pomegranate juice. Stir in 4 tablespoons of tomato concentrate, 4 minced garlic cloves, and 2 bay leaves. Mix well and return the seared lamb shanks to the skillet, nestling them among the vegetables and liquid.
- Braise in Oven: Cover the skillet and place it in the preheated oven. Allow the lamb shanks to braise for approximately 2 1/2 hours, or until the meat is very tender and falling off the bone.
- Degrease the Sauce: After braising, remove the skillet from the oven and let the contents cool. Refrigerate to allow fat to solidify on the surface, then remove the fat before reheating the dish.
- Thicken the Sauce: To prepare the sauce, make a roux by melting 1 tablespoon of butter in a saucepan and whisking in 1 tablespoon of flour. Cook for a minute or two, then slowly whisk in some of the braising liquid. Combine this thickened sauce with the rest of the braising liquid and vegetables to serve.
- Serve: Plate the tender lamb shanks and spoon the rich sauce and vegetables over the top. Serve hot for a delicious and comforting meal.
Notes
- Refrigerating the braised dish before removing fat helps create a cleaner, less greasy sauce.
- Pomegranate juice adds a subtle sweetness and acidity, balancing the richness of the lamb.
- You can substitute tomato concentrate with tomato paste if needed.
- Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.
- Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.
