November 22, 2022

Pomegranate Roasted American Lamb Shanks


Prep Time

10 min

Cook Time

2 hrs

Total Time

2 hrs 10 min



Pomegranate Roasted American Lamb Shanks on servings plates on table


  • 8 pounds American Lamb shanks, trimmed
  • 1/4 cup Pomegranate Molasses (recipe below, or see Note)
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon nutmeg
  • 1 teaspoon cinnamon
  • 2 tablespoons olive oil
  • 8 cloves garlic, smashed
  • 2 large red onions, sliced
  • 1 cinnamon stick
  • 1 cup beef, chicken or vegetable stock

Homemade Pomegranate Molasses

  • 3 cups pure pomegranate juice
  • 6 tablespoons granulated sugar
  • 2 tablespoons lemon juice


  • Fresh pomegranate arils, fresh minced parsley leaves, fresh sliced chili peppers


For Homemade Pomegranate Molasses: In a medium pot over medium-high heat, add pomegranate juice, sugar and lemon juice; bring to a boil. Reduce heat to low; allow the mixture to simmer for about 50 to 60 minutes until it has a syrup consistency and has reduced to about 1 cup in total. 

Cool molasses for about 30 minutes. Can be refrigerated in an airtight container for up to 6 months. 

For Lamb: In a large 3-quart oven-safe dish, place lamb shanks. Season with pomegranate molasses, pepper, salt, nutmeg and cinnamon; drizzle oil over all. Use tongs (or hands) to toss shanks very well with all seasonings. Add garlic and onions; toss with shanks, keeping most of the onions and garlic at the bottom of the dish so they act like a bed for the shanks. Add cinnamon and pour stock over lamb mixture. 

Roast at 400°F for 1 hour; cover with foil (add extra stock if you’d like a saucy lamb shank). Roast (covered) for another 45 minutes to 1 hour until shanks are tender. 

Remove the pan from the oven. Sprinkle pomegranate arils, parsley and chili peppers over the shanks. Serve and enjoy. 


Note: Pomegranate Molasses is available in the ethnic aisle of most grocery stores. It’s made out of pure pomegranate juice, sugar and lemon juice, boiled and reduced to a consistency of a syrup.  Use it on lamb, chicken, salads, drinks, sauces and for baking.


USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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