Slow-Simmered Lamb with Sumac and Pomegranate Molasses

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender lamb shanks slow-cooked in a tangy and aromatic sauce featuring sumac and pomegranate molasses, served with fragrant basmati rice. This Middle Eastern-inspired lamb recipe, ready in about 170 minutes, pairs lamb shanks, olive oil, 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.

Ingredients

• 4 pieces (about 2.5 lbs) lamb shanks
• 3 tbsp olive oil
• 1 large, thinly sliced onion
• 4, minced garlic cloves
• 2 tsp ground sumac
• 3 tbsp pomegranate molasses
• 2 tbsp tomato paste
• 2 cups beef or lamb broth
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 cups basmati rice
• 4 cups water
• 1 tsp salt for rice

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Instructions

1. Step 1: Preheat a large heavy-bottomed pot over medium-high heat and add 3 tbsp olive oil. When hot, add 4 lamb shanks and brown on all sides, about 4-5 minutes per side until deep golden. Remove and set aside.
2. Step 2: In the same pot, add 1 large thinly sliced onion and sauté for 6-7 minutes until translucent and starting to caramelize. Add 4 minced garlic cloves and 2 tsp ground sumac, cooking for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor. Add 3 tbsp pomegranate molasses, 1/2 tsp ground cinnamon, 1/2 tsp ground allspice, 1.5 tsp salt, and 1 tsp black pepper, mixing well.
4. Step 4: Pour in 2 cups beef or lamb broth and scrape the browned bits from the bottom. Return lamb shanks to the pot, bring to a simmer, cover, and reduce heat to low. Cook gently for 2 to 2.5 hours until lamb is very tender.
5. Step 5: While lamb cooks, rinse 2 cups basmati rice under cold water until clear. Bring 4 cups water with 1 tsp salt to a boil in a saucepan, add rice, reduce to low, cover tightly and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
6. Step 6: Just before serving, sprinkle 1/4 cup chopped fresh parsley over the lamb. Serve the tender lamb shanks over the fluffy basmati rice with plenty of the tangy sauce spooned over.