Tender, juicy, and packed with rich Mediterranean flavors, these Pomegranate Braised Lamb Shanks are the perfect centerpiece for a family gathering or special celebration. Marinated with aromatic spices, garlic, rosemary, lemon zest, and pomegranate molasses, then slowly braised until fork-tender, this dish delivers deep flavor and incredible texture in every bite.
The combination of sweet-tart pomegranate molasses and savory lamb creates a beautifully balanced meal that feels both comforting and elegant. Whether prepared in a combi-steam oven or a conventional oven, this recipe produces succulent lamb that practically falls off the bone.
Why You’ll Love This Recipe
Fall-off-the-bone tender lamb shanks
Rich Mediterranean and Middle Eastern flavors
Perfect for holidays and family gatherings
Easy preparation with simple ingredients
Works in both combi-steam and conventional ovens
Naturally rich in protein and nutrients
For the Lamb
6 lamb shanks (approximately 8–9 pounds total)
Marinade
10 garlic cloves
3 tablespoons olive oil
2 tablespoons cumin
2 tablespoons coriander
1 tablespoon paprika
1 tablespoon fresh rosemary, chopped
Zest of 1 lemon
2 tablespoons pomegranate molasses
2 teaspoons sea salt
1 teaspoon black pepper
Braising Liquid
2 cups chicken broth or beef broth
½ cup water
1 tablespoon pomegranate molasses (optional)
For the Lamb
6 lamb shanks (approximately 8–9 pounds total)
Marinade
10 garlic cloves
3 tablespoons olive oil
2 tablespoons cumin
2 tablespoons coriander
1 tablespoon paprika
1 tablespoon fresh rosemary, chopped
Zest of 1 lemon
2 tablespoons pomegranate molasses
2 teaspoons sea salt
1 teaspoon black pepper
Braising Liquid
2 cups chicken broth or beef broth
½ cup water
1 tablespoon pomegranate molasses (optional)
Step 1: Prepare the Marinade
Blend or mix together the garlic, olive oil, cumin, coriander, paprika, rosemary, lemon zest, pomegranate molasses, sea salt, and black pepper until a thick paste forms.
Step 2: Marinate the Lamb
Rub the marinade evenly over all lamb shanks. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
Step 3: Prepare for Braising
Place the lamb shanks in a deep roasting pan in a single layer.
Add the broth, water, optional pomegranate molasses, and any remaining marinade to the pan. The liquid should reach approximately halfway up the lamb shanks.
Cover tightly with a lid or heavy-duty foil sealed around the edges.
Step 4: First Cooking Phase
Mode: Combi-Steam
Temperature: 325°F (163°C)
Humidity: 70%
Cook for 1 hour.
Step 5: Second Cooking Phase
Mode: Combi-Steam
Temperature: 300°F (149°C)
Humidity: 80%
Cook for an additional 1 hour 45 minutes to 2 hours.
Check the lamb at approximately 2 hours 45 minutes total cooking time. The meat should be extremely tender and pulling away from the bone. If necessary, continue cooking for another 15 to 20 minutes while covered.
Step 6: Caramelize the Exterior
Remove the cover.
Mode: Convection Roast
Temperature: 425°F (218°C)
Roast for 10 to 15 minutes until the exterior develops a rich, caramelized finish.
Step 7: Rest and Serve
Allow the lamb shanks to rest for 10 minutes before serving.
