Slow Cooked Lamb Shoulder with Pomegranate Molasses

slow cooker lamb shoulder on a platter, two forks showing how tender the meat is

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Slow Cooked Lamb Shoulder with Pomegranate Molasses

Give your taste buds a treat with my slow cooked lamb shoulder recipe. This this simple slow cooker recipe for a succulent lamb shoulder uses just six ingredients to create fall-apart tender lamb in a richly delicious gravy with the unmistakable sweet-tart flavor of pomegranate molasses.

Prep Time5

Cook Time8

Course: Main

Cuisine: Mediterranean

Keyword: Slow Cooked Lamb Shoulder

Servings:

Calories: 269kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

3.3 pounds (1.5 kg) lamb shoulder (or half shoulder)
2 tsp sea salt flakes
1 tsp black pepper
2 tsp Baharat spice * see note 1
3 cloves garlic , sliced
2 large onions , sliced
2 bay leaves
1 chicken stock cube , crushed (optional)
½ cup (125ml) pomegranate molasses

To garnish (optional)

mint leaves
pomegranate seeds
pistachios , roughly chopped

Instructions

Prepare the lamb

Take the lamb shoulder out of the fridge and pat dry using paper towels. Season liberally on both sides with the sea salt flakes, black pepper and Baharat spice. Cut small slits the lamb shoulder meat using a sharp knife and stuff with slivers of garlic.
3.3 pounds (1.5 kg) lamb shoulder , 2 tsp sea salt flakes, 1 tsp black pepper, 2 tsp Baharat spice , 3 cloves garlic

Slow cook

Spread the sliced onion on the base of the slow cooker and sprinkle with the stock cube if using. Add the bay leaves and place the lamb shoulder on top of the bed of onions. Pour the pomegranate molasses over the lamb.
2 large onions, 2 bay leaves, 1 chicken stock cube, ½ cup (125ml) pomegranate molasses
Cook on the LOW setting for 8-12 hours, turning the lamb over halfway through the cooking.
Test the lamb by piercing with a knife – it should be perfectly tender. Transfer the lamb to a platter, cover loosely with foil and set aside for 10 minutes.
Remove and discard the bay leaves. Transfer the onions and cooking juices into a gravy separator or, if not serving right away, place them in the fridge. Discard the fat that rises to the top (or skim solidified fat using a spoon). The gravy should be rich burnished color and have a tart sweet flavor.

Serve and enjoy!

Shred the lamb by using two forks, discarding any fatty pieces and arrange on a platter. Pour the gravy over the lamb and garnish with fresh mint, pomegranate seeds and chopped pistachios for a pretty presentation. Serve over rice, orzo, couscous or with a leafy salad.
mint leaves, pomegranate seeds, pistachios

Video

Notes

Note 1 what can I use instead of Baharat? Substitute by adding a teaspoon of ground cumin, half a teaspoon each of sweet paprika and ground cinnamon plus pinch ground cloves.
Do I need to add liquid to the slow cooker? I make this recipe without any added broth or water, I find the pomegranate molasses and cooking juices are enough. You can add a 1/3 cup (80ml) lamb or chicken stock if you like, mostly to create additional gravy!
How can I thicken the gravy? Use a gravy separator to discard the fat rendered during cooking. Transfer the onions and any liquid collected in the slow cooker into a saucepan. Dissolve 2 tablespoons cornstarch (cornflour) in equal amounts cold water to make a slurry and stir into the gravy. Bring to a simmer for a few minutes or until the gravy starts to thicken.

Nutrition