Syrian Lamb Shanks with Pomegranate and Spices
Tender, fall-off-the-bone lamb shanks braised in a rich, aromatic sauce infused with traditional Syrian spices, pomegranate molasses, and a hint of sweetness. This dish is a celebration of slow-cooked flavor, perfect for special occasions.
🧂 Ingredients
- 4 large Lamb shanks
- 4 tbsp Olive oil
- 1 large Onion(finely chopped)
- 6 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 3 tbsp Pomegranate molasses
- 2 Cinnamon sticks
- 6 Cardamom pods
- 1 tsp Turmeric
- 1 tsp Cumin powder
- 1 tsp Black pepper(freshly ground)
- 2 tsp Salt(or to taste)
- 6 cups Water or lamb stock(enough to submerge shanks)
- 0.25 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the lamb shanks dry with paper towels and season generously with salt and pepper.
💡 Tip: Ensuring the shanks are dry helps with browning. - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned. Remove the shanks and set aside.
💡 Tip: Don't overcrowd the pot; sear in batches if necessary. - 3
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the tomato paste, pomegranate molasses, turmeric, cumin, and black pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
- 5
Return the lamb shanks to the pot. Add the cinnamon sticks and cardamom pods. Pour in enough water or stock to mostly submerge the shanks.
💡 Tip: The liquid should come about two-thirds of the way up the shanks. - 6
Bring the liquid to a simmer, then cover the pot tightly. Reduce the heat to low and braise for 2.5 to 3 hours, or until the lamb is fork-tender and falling off the bone.
💡 Tip: Check occasionally and add more liquid if it gets too low. You can also braise in a preheated oven at 325°F (160°C). - 7
Once the lamb is tender, remove the shanks from the pot. If the sauce is too thin, simmer it uncovered over medium heat to reduce and thicken slightly.
💡 Tip: Skim off any excess fat from the surface of the sauce. - 8
Serve the lamb shanks hot, spooning the rich sauce over them. Garnish with fresh chopped parsley.
💡 Tip: This dish is excellent served with rice pilaf or couscous.
💡 Pro Tips
- ✓Patience is key for braising; low and slow cooking yields the most tender results.
- ✓Adjust the amount of pomegranate molasses to your preference for sweetness and tanginess.
- ✓For an extra layer of flavor, marinate the lamb shanks overnight with some of the spices before searing.
🔄 Variations
- Add a pinch of ground cloves or allspice for more complex spice notes.
- Include a few dried apricots or prunes in the braising liquid for added sweetness and texture.
- Serve with a side of plain yogurt or a tahini sauce.