Lebanese Slow-Braised Lamb with Seasonal Root Vegetables
A hearty and aromatic Lebanese-inspired dish featuring slow-braised lamb shoulder cooked with seasonal root vegetables like carrots and parsnips. The lamb is gently braised in a spiced tomato and pomegranate sauce until tender, capturing classic flavors without complexity, perfect for a comforting weeknight meal.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
Overview
This Lebanese Slow-Braised Lamb with Seasonal Root Vegetables is a comforting and aromatic dish, perfect for cooler evenings. Tender lamb shoulder is cooked low and slow in a fragrant tomato and pomegranate sauce, enriched with classic Lebanese spices. Seasonal root vegetables like carrots and parsnips accompany the lamb, absorbing the rich flavors of the braise. This straightforward recipe captures the essence of Lebanese home cooking, delivering warmth and depth without complexity.
Why you’ll love it
- Rich and tender lamb: Slow braising creates fall-apart tender lamb with deep flavor.
- Balanced flavors: The sweet-tart pomegranate molasses combined with warm spices creates a uniquely Lebanese taste profile.
- Nutritious root vegetables: Carrots and parsnips add sweetness, texture, and nutrients.
- Simple to prepare: Minimal active cooking time and mostly hands-off braising.
Ingredient notes
Lamb shoulder: Choose bone-in or boneless lamb shoulder with good marbling for the best tender results. Trim excess fat as needed.
Advert
Seasonal root vegetables: Carrots and parsnips are classic choices; you may also add turnips or celeriac depending on availability.
Pomegranate molasses: This thick, tangy syrup is key to the authentic flavor. Substitute with a mixture of pomegranate juice reduced by half and a touch of honey if unavailable.
Advert
Lebanese spices: Ground cumin, ground coriander, cinnamon, and allspice provide the fragrant spice blend typical of the region.
Serving & storage
Serve this dish over fluffy rice, bulgur, or alongside warm flatbreads to soak up the flavorful sauce. Garnish with fresh parsley or cilantro and a sprinkle of toasted pine nuts if desired.
Advert
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if the sauce has thickened. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
Advert
Chef tips
- For best results, brown the lamb well to build depth of flavor in the sauce.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of braising to reduce the liquid.
- Pomegranate molasses adds a signature tart sweetness; do not omit for authentic flavor.
- Use a meat thermometer to ensure lamb is tender — it should reach an internal temperature of about 92°C (198°F) when fully braised.
Ingredients
- 1.5 kgbone-in lamb shoulder, trimmed and cut into large chunks
- 2 tbspolive oil
- 1 largeonion, finely chopped
- 4 clovesgarlic, minced
- 2 tspground cumin
- 1 tspground coriander
- 1/2 tspground cinnamon
- 1/4 tspground allspice
- 400 g (14 oz)canned crushed tomatoes
- 2 tbsppomegranate molasses
- 200 mlwater or lamb stock
- 3 mediumcarrots, peeled and cut into large chunks
- 3 mediumparsnips, peeled and cut into large chunks
- Salt and freshly ground black pepperto taste
- Fresh parsley or cilantrofor garnish (optional)
Advert
Equipment
- large heavy-bottomed Dutch oven or ovenproof pot with lid
- wooden spoon
- knife
- cutting board
Nutrition per serving
- Calories550
- Protein45 g
- Carbs18 g
- Fat30 g
Step-by-step
Step 1
Preheat the oven to 150°C (300°F). Pat the lamb chunks dry with paper towels and season all over with salt and pepper.Step 2
Heat the olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Add the lamb pieces in batches, browning them on all sides for about 5 minutes per batch. Remove browned lamb and set aside.Step 3
Lower the heat to medium. Add the chopped onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.Step 4
Add the minced garlic, ground cumin, coriander, cinnamon, and allspice. Stir and cook for 1-2 minutes until fragrant.Step 5
Return the browned lamb to the pot. Pour in the crushed tomatoes, pomegranate molasses, and water or lamb stock. Stir to combine and bring to a gentle simmer on the stovetop.Step 6
Cover the pot with its lid and transfer to the preheated oven. Braise slowly for 2 hours, or until the lamb is very tender.Step 7
After 2 hours, carefully remove the pot from the oven. Add the carrots and parsnips, stirring gently to combine. Return to the oven and braise uncovered for an additional 45 minutes, or until the vegetables are tender and the sauce has thickened slightly.Step 8
Remove from the oven. Check seasoning and adjust salt and pepper to taste. Let the braise rest for 10 minutes before serving.
Advert
Tags
Advert
Related recipes
Lebanese Braised Chicken with Freekeh and Root Vegetables
A comforting and wholesome Lebanese-inspired dish featuring tender braised chicken simmered with seasonal root vegetables and aromatic spices, served over nutty freekeh grain. This recipe highlights familiar braising technique with seasonal produce for a flavorful weeknight meal.
Lebanese Lemon Herb Chicken with Roasted Seasonal Vegetables
A vibrant Lebanese-inspired dish featuring tender chicken marinated in lemon, garlic, and fresh herbs, grilled to perfection and served alongside roasted seasonal root vegetables. This recipe highlights familiar grilling techniques and celebrates the bright, fresh flavors of Lebanese cuisine without complexity, perfect for a weeknight meal.
Lebanese Slow-Braised Lamb with Apricots and Almonds
Tender lamb shanks slow-braised in a fragrant blend of Lebanese spices, simmered with sweet apricots and toasted almonds. Served alongside a simple fresh herb salad and warm flatbread, this dish offers a comforting and authentic taste of Lebanese cuisine perfect for a weeknight meal.