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🍷🌿 Pomegranate & Rosemary Braised Lamb Knuckle

Rich, tender lamb with a glossy, slightly sweet, aromatic sauce — simple but memorable.

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Pomegranate & Rosemary Braised Lamb Knuckle

Rich, tender lamb with a glossy, slightly sweet, aromatic sauce — simple but memorable.

Equipment

  • Heavy pot or Dutch oven with lid
  • Tongs
  • wooden spoon
  • Knife and chopping board
  • Oven or stovetop

Ingredients

  • 2–3 lamb knuckles
  • Salt & black pepper
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1 tsp fresh rosemary (or ½ tsp dried)
  • 1 cup beef or lamb stock
  • ½ cup pomegranate juice
  • 1 tbsp tomato paste
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar

Instructions

  • Brown the Lamb

    Season lamb knuckles with salt and pepper.
    Heat olive oil in a heavy pot over medium-high heat.
    Brown the knuckles on all sides, then remove and set aside.

  • Build the Base

    In the same pot, cook onions until soft (about 5 minutes).
    Add garlic, rosemary, and tomato paste; cook 1 minute.

  • Add Liquids

    Pour in stock and pomegranate juice.
    Stir in honey and balsamic vinegar.
    Bring to a gentle simmer.

  • Slow Braise

    Return lamb to the pot.
    Cover and cook:
    Oven: 160°C for 2½–3 hours
    Stovetop: very low heat for 2½–3 hours
    The meat should be tender and pulling away from the bone.

  • Finish

    Remove lid and simmer sauce for 5–10 minutes to thicken slightly. Spoon over the lamb before serving.

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