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Pomegranate Roast Lamb Shanks on a plate

Pomegranate Roast Lamb Shanks

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! 

Course Main Course
Cuisine Middle Eastern
Keyword lamb with pomegranate molasses, roasted lamb shanks, roasted lamb with pomegranate
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 servings
Calories 405 kcal
Author Mahy

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large 3-quart oven safe dish, place the lamb shanks and season them with the pomegranate molasses, salt, pepper, nutmeg, cinnamon and drizzle the olive oil.

  3. Use tongs (or your hands) to toss the lamb shanks very well with all the seasonings.
  4. Add the sliced onions and crushed garlic cloves to the baking dish and tons them with the lamb shanks—keeping most of the onions and garlic at the bottom of the dish so they act like a bed for the lamb shanks.
  5. Add in the cinnamon stick and pour the stock over the lamb mixture. Roast the shanks for one hour, and then cover the pan with foil (add extra stock if you’d like a saucy lamb shank). Roast (covered) for another 45 minutes- 1hour until the shanks are tender.
  6. Remove the pan from the oven, sprinkle some pomegranate arils over the lamb shanks, sprinkle parsley and chili peppers too! Serve and enjoy!

Homemade Pomegranate Molasses:

  1. Place all the ingredients in a medium-size pot over medium-high flame and bring to a boil. Reduce the heat to low and allow the mixture to simmer for about 50-60 minutes until it has a syrup consistency and has reduced to about 1 cup in total.

  2. Cool the molasses for about half an hour before storing it in an airtight container in the fridge for about 6 months.
  3. Use it on lamb, chicken, salads, drinks, sauces and for baking!

Recipe 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. 
Nutrition Facts
Pomegranate Roast Lamb Shanks
Amount Per Serving (1 serving)
Calories 405 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 171mg57%
Sodium 1521mg66%
Potassium 657mg19%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 8g9%
Protein 53g106%
Vitamin A 85IU2%
Vitamin C 4mg5%
Calcium 49mg5%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.