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Fall-Apart Rosemary Lamb Shanks with Garlic Confit, Honey-Pomegranate Glaze & Rich Braising Sauce

These lamb shanks are braised low and slow until fall-apart tender, then glazed with a sweet-tangy honey pomegranate reduction and served with creamy garlic confit.

  • Total Time: 3 hours 20 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 8 cloves garlic
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 cups beef broth
  • 2 sprigs fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup honey
  • 1/4 cup pomegranate molasses
  • 1/2 cup pomegranate seeds (for garnish)

Instructions

  1. Preheat oven to 325°F. Pat lamb shanks dry and season with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 4-5 minutes per side. Remove and set aside.
  3. Add onion, carrots, and celery to the pot; sauté until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute.
  4. Add garlic cloves, red wine, and beef broth; bring to a simmer, scraping up browned bits.
  5. Return lamb shanks to pot, add rosemary sprigs. Cover and transfer to oven. Braise for 2.5 to 3 hours, until meat is very tender.
  6. Remove lamb shanks to a plate and keep warm. Strain braising liquid, discard solids, and skim fat. In a small saucepan, combine honey and pomegranate molasses; simmer until slightly thickened.
  7. Brush or spoon honey-pomegranate glaze over lamb shanks. Serve with braising sauce and garlic confit (the soft garlic cloves from the braise). Garnish with pomegranate seeds and fresh rosemary if desired.

Notes

For a deeper flavor, marinate lamb shanks overnight in red wine and rosemary. The garlic confit can be made separately by slow-cooking garlic cloves in olive oil until golden.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Method: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 680 kcal
  • Sugar: 18 g
  • Fat: 32 g
  • Carbohydrates: 28 g
  • Protein: 58 g