Slow-Braised Lamb Shoulder with Tart Pomegranate and Herb Sauce
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 ready in about 205 minutes layers bone-in, trimmed 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Braised Lamb Shoulder with Tart Pomegranate and Herb Sauce take to make?
Total time is about 205 minutes (15 min prep + 190 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Slow-Braised Lamb Shoulder with Tart Pomegranate and Herb Sauce?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Slow-Braised Lamb Shoulder with Tart Pomegranate and Herb Sauce?
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 Shoulder with Tart Pomegranate and Herb Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Shoulder with Tart Pomegranate and Herb Sauce?
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.
