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Pomegranate-Merlot Braised Lamb Shanks


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  • 4 1/2 lb lamb shanks
  • Kosher salt and freshly ground black pepper
  • 3 tbsp vegetable oil
  • 1 large onion, diced
  • 1 tbsp each minced garlic and tomato paste
  • 1 tsp each chopped fresh thyme, ground cinnamon and cumin
  • 1/2 tsp allspice
  • 1 bay leaf
  • 1 c each merlot and pomegranate juice
  • 2 tbsp honey
  • 1 c chicken broth
  • 6 carrots, peeled and halved lengthwise
  • 1 tsp red wine vinegar
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1/3 c pomegranate seeds
  • Cooked couscous for serving


Preparation time 15mins
Cooking time 300mins


Step 1

Season lamb with salt and pepper. In large dutch oven, over medium-high heat, warm 2 tbsp oil. Working in batches, brown lamb on all sides. Transfer to a slow cooker.

Warm 1 tbsp oil in pan. Add onion; cook, stirring occasionally, until tender, 7-8 mins. Add garlic, tomato paste, thyme, cinnamon, cumin, allspice and bay leaf; cook, stirring constantly for 1 min. Add wine and pomegranate juice; simmer for 5 mins. Add honey, broth, salt and pepper. Pour into the slow cooker.

Cover; cook on high for 3 hrs. Add carrots; cook until lamb is tender, 1 hr more. Transfer lamb and carrots to large platter. Pour sauce into saucepan; skim off excess fat. Set over high heat; boil until thickened, about 10 mins. Stir in vinegar. Pour sauce over lamb. Sprinkle with parsley and pomegranate seeds. Serve with couscous.

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