Pomegranate Braised Lamb Shanks

Serves 8
Brian Streeter
Pairs well with:
Merlot, Napa Valley

Chef Streeter shows us how to create a tasty warm treat for cool winter days.


4 lamb shanks
salt and pepper
1 onion, diced
2 carrots, diced
1 stalk celery, diced
3 cloves garlic, minced
1 c. peeled plum tomatores, chopped
½ tsp. ground cumin
½ tsp. coriander
1 tsp. paprika
½ tsp. ground ginger
¼ tsp. ground allspice
1 ½ c. pomegranate juice
1 cinnamon stick
2 bay leaves
2 c. chicken or lamb stock


Preheat oven to 350°F. Season lamb shanks with salt and pepper. Heat a wide bottom skillet over high heat. Add the olive oil and lamb shanks and sear on all sides. Remove the lamb form the pan and set aside.

Add the onion, carrot and celery. Cook over medium heat to soften. Add the garlic, tomato, spices and pomegranate juice. Cook for 5 minutes to thicken.

Return the lamb shanks to the pan, add enough stock to just barely cover along with the cinnamon stick and bay leaves. Bring to a simmer, cover with a tight fitting lid and place in the middle of the preheated oven. Cook for 3 hours until tender. Remove the lamb and strain the sauce through a fine mesh strainer.

Pour over the lamb shanks and garnish with chopped parsley. Serve with roasted carrots and parsnips.

Please enjoy with a glass of Cakebread Cellars Merlot Napa Valley

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