Slow-Braised Lamb Shanks with Sumac and Pomegranate Molasses

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich lamb shanks slowly braised in a tangy sumac and pomegranate molasses sauce, delivering tender meat and vibrant Middle Eastern flavors. This middle eastern-inspired lamb ready in about 200 minutes pairs (about 3 lbs total) lamb shanks, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 4 Middle Eastern cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 2 tsp salt and 1 tsp black pepper, then brown on all sides, about 4 minutes per side.
  2. Step 2: Remove lamb shanks and add 1 large diced onion and 4 minced garlic cloves to the pot; sauté for 5 minutes until translucent and fragrant.
  3. Step 3: Stir in 2 tbsp ground sumac and 2 tbsp tomato paste; cook for 2 minutes to deepen flavors.
  4. Step 4: Return lamb shanks to pot, add 2 cups beef broth and 1/4 cup pomegranate molasses; bring to a simmer.
  5. Step 5: Cover pot with lid and transfer to preheated oven. Braise for 2.5 to 3 hours until meat is tender and falling off the bone.
  6. Step 6: Remove lamb shanks, skim any excess fat from sauce, then sprinkle 1/4 cup chopped fresh parsley over the meat and sauce before serving.

Frequently asked questions

How long does Slow-Braised Lamb Shanks with Sumac and Pomegranate Molasses take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Braised Lamb Shanks with Sumac and Pomegranate Molasses?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Slow-Braised Lamb Shanks with Sumac and Pomegranate Molasses?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Braised Lamb Shanks with Sumac and Pomegranate Molasses for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Braised Lamb Shanks with Sumac and Pomegranate Molasses?

Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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