Pomegranate Lamb shanks will be on your dinner table at least once a week I guarantee it. Even for those of you that are hesitant to try lamb, this will wow you too.
I usually make my lamb shanks one way and while they are delicious the way I make them, I was excited to try something different. When I saw my friend Dalia make up this concoction I knew I was going to love it because of the combination of pomegranate molasses which will make it a bit tart combined with honey for a sweet addition. It’s the ultimate sweet and sour middle eastern inspired version of lamb shanks.
Lamb shanks are the lower part of the leg where there is a working muscle which makes it a very tough cut of meat. Meat that is around a working muscle are ones that will get MORE tender and soft the LONGER they are cooked for. There is only one way to cook lamb shanks, and thats braising them or else they are extremely tough.
This meal is so simple but it does require a couple hours in the oven or on the stove. So if you have 10-15 minutes of prep time and then about 3 hours to wait, this is the dish for you.
Serve it with
- mashed potatoes
- or if you’re like my kids they eat anything and everything with Vermicelli rice.
If you like enjoyed this because it is a braised dish, you will also enjoy
If you enjoyed this because you can put it in the oven, you will also enjoy
- Baked Chicken with tomato potatoes and savory tomato
- Baked Chicken in lemon garlic sauce
- Baked Kebob in tomato onion sauce
If you like my recipes make sure to head over to my instagram account for more recipes and step by step videos.
This extremely hands off dish yields the most amazing tender, flavorful, and delicious lamb dish that is sure to wow anyone that tries it
- 4 tablespoon soy sauce
- 1/4 cup pomegranate molasses
- 2 tablespoon brown sugar
- 2 tablespoon honey
- 4 minced garlic cloves
- Put marinade on top of lamb shanks
- 3-4 lamb shanks
- 2 tablespoon olive oil
- 2-3 cups chicken stock
- Mix first 5 ingredients in bowl
- Pour over lamb
- Refrigerate if possible for at least 30 minutes
- Add oil to deep pan
- Brown lamb shanks slightly on either side
- Pour stock and remaining marinade if any
- Bring to a slight simmer
- Lower heat for 3 hours
- Serve with rice, freakeh, or couscous