Serves 10
Ingredients
6 lamb shanks (about 8–9 lbs total)
10 garlic cloves
3 tbsp olive oil
2 tbsp cumin
2 tbsp coriander
1 tbsp paprika
1 tbsp chopped rosemary
zest of 1 lemon
2 tbsp pomegranate molasses
2 tsp sea salt
1 tsp black pepper
Braising Liquid
2 cups chicken or beef broth
½ cup water
1 tbsp pomegranate molasses (optional)
Blend or mix marinade ingredients into a paste
Rub evenly over lamb shanks and marinate at least 4 hours or overnight
Place lamb shanks in a deep roasting pan in a single layer
Add broth, water, optional pomegranate molasses, and any remaining marinade
Liquid should come about halfway up the shanks
Cover very tightly with a lid or foil sealed completely around edges
Phase 1
Mode: Combi-Steam
Temperature: 325°F
Humidity: 70%
Cook 1 hour
Phase 2
Mode: Combi-Steam
Temperature: 300°F
Humidity: 80%
Cook 1 hour 45 minutes to 2 hours
Check at 2 hours 45 minutes total, meat should be very tender and pulling away from the bone, if not, continue covered 15–20 more minutes
Finish
Remove cover
Mode: Convection Roast
Temperature: 425°F
Cook 10–15 minutes to caramelize the exterior
Rest 10 minutes before serving
Pomegranate-Braised Lamb Shanks are one of those dishes that beautifully reflect the flavors and traditions of Mediterranean and Middle Eastern cooking. Lamb has been enjoyed throughout the Mediterranean region for thousands of years, often reserved for family gatherings, celebrations, and special occasions. Cuts like lamb shank are especially prized because when cooked low and slow, they transform into something incredibly tender, rich, and nourishing.
In this recipe, lamb shanks are marinated with garlic, olive oil, cumin, coriander, rosemary, lemon zest, and pomegranate molasses. Each ingredient contributes both flavor and nutritional value. Garlic contains sulfur compounds that have been studied for their cardiovascular and immune-supporting properties. Extra virgin olive oil provides heart-healthy monounsaturated fats and antioxidant polyphenols. Cumin and coriander have long been used in traditional Mediterranean and Persian kitchens not only for flavor but also to support digestion. Fresh rosemary offers aromatic compounds and antioxidants, while lemon zest brightens the dish with vitamin C and natural citrus oils.
Pomegranate molasses is one of my favorite Mediterranean pantry ingredients. Made from concentrated pomegranate juice, it adds a beautiful balance of sweet and tart flavors while contributing beneficial plant compounds known as polyphenols. Combined with the richness of the lamb, it creates a deeply flavorful braise that feels both comforting and elegant.
I prepared these lamb shanks using the Miele Combi-Steam oven, which combines convection heat with controlled humidity. This cooking method is especially beneficial for tougher cuts of meat because the added moisture helps prevent the surface from drying out while allowing collagen and connective tissue to slowly break down. The result is exceptionally juicy, succulent meat that practically falls off the bone.
If you don’t have a combi-steam oven, don’t worry. You can achieve a very similar result in a conventional oven by roasting the lamb covered at the same low temperatures for the same amount of time. Keeping the pan tightly covered traps moisture and creates a gentle braising environment. Finish by uncovering the lamb and broiling or roasting at a higher temperature for a few minutes to caramelize the exterior and develop that beautiful golden color.
The final dish is rich, aromatic, deeply satisfying, and perfect for sharing around the table with family and friends—the way Mediterranean food was always meant to be enjoyed.
