Slow-Braised Lamb Shoulder with Tart Pomegranate and Herb Sauce

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent lamb shoulder slowly braised until tender, served with a vibrant sauce blending pomegranate’s tartness and fresh herbs to cut through the rich meat. This Middle Eastern-inspired lamb recipe, ready in about 205 minutes, layers lamb shoulder, kosher salt, black pepper into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 520 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. 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: 15 min Cook: 190 min Serves 6 Middle Eastern cuisine 520 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 lbs, bone-in, trimmed lamb shoulder
2 tsp kosher salt
1 tsp black pepper
3 tbsp olive oil
1 large, diced onion
4 minced garlic cloves
3 tbsp pomegranate molasses
2 cups chicken broth
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
1 tsp lemon zest

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 300°F. Season 3 lbs bone-in lamb shoulder with 2 tsp kosher salt and 1 tsp black pepper all over.
Step 2: Heat 3 tbsp olive oil in a large ovenproof Dutch oven over medium-high heat. Sear the lamb shoulder on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
Step 3: Add 1 large diced onion and 4 minced garlic cloves to the pot. Cook over medium heat for 5 minutes until the onion is soft and fragrant.
Step 4: Stir in 3 tbsp pomegranate molasses and 2 cups chicken broth, scraping up browned bits from the bottom.
Step 5: Return lamb to the pot, cover tightly, and transfer to the oven. Braise for 3 hours until the meat is tender and nearly falling off the bone.
Step 6: Remove lamb from the pot and tent with foil. Stir 2 tbsp chopped fresh mint, 2 tbsp chopped fresh parsley, and 1 tsp lemon zest into the sauce. Adjust seasoning as needed.
Step 7: Slice or shred lamb and serve drizzled with the tart, herbaceous pomegranate sauce.