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Slow Cooker Pomegranate Lamb Shanks

Pomegranate lamb shanks

Winter is quickly drawing to a close, it couldn’t come quicker really! I am itching to get out in the garden more often and also to wearing less than 5 layers of clothing each day.  Despite my grumbles I do love Winter cooking – warm, nourishing and wholesome. I enjoy the convenience of my slow cooker for Winter cooking. The cooking takes place (almost) un-monitored across the day and is then ready to dish up to the family in the evening.

Get these Pomegranate Lamb Shanks cooking before you pack away the slow cooker and welcome the warmer weather and a Spring menu.  I pack mine away at the end of Winter do you??? I don’t tend to cook with it in the warmer months. I’d love to hear what sort of meals you use yours for if you use it all year around. Please share with me in the comments below.

This recipe has been bubbling away in my mind for a long time! About a year ago I wrote the words “Pomegranate Syrup” on the black board that I use for blog post planning in my office. I think Shane Delia may have talked about it in his first Spice Journey series on SBS.  I have searched for it many times and finally spied a bottle on the shelf at a local grocer. I found the flavor to be sweeter than I expected but it worked well with lamb and the other spices. I am looking forward to trying it in some other recipes soon.

Slow Cooker Pomegranate Lamb Shanks
Prep time
Cook time
Total time
Slow Cooker Pomegranate Lamb Shanks. Easy Winter food. Set your slow cooker to go and return to collect dinner at the end of the day.
Recipe type: Main
Serves: 2 adults 2 kids
  • 1 tablespoon oil of choice for cooking
  • 1 brown onion finely chopped
  • 5 cloves garlic finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 3 lamb shanks
  • 1 tablespoon pomegranate molasses
  • 1 carrot peeled and diced
  • 400 ml vegetable stock
  • fresh parsley to serve
  • cous cous to serve
  1. Add the oil to the a pan - or the base of your slow cooker pan if it is a model like mine that can be placed on the stove top
  2. Add the garlic and onion and simmer for 5 minutes until softened
  3. Add the cumin and coriander and stir
  4. Add the lamb shanks and turn until browned on each side
  5. Add the pomegranate molasses and turn the shanks to coat
  6. Remove the pan from the heat and place into the slow cooker with the carrot and stock
  7. Set to cook on high for 6-7 hours until the meat is tender
  8. Serve with fresh parsley, cous cous and vegetables of choice
Slow Cooker Pomegranate Lamb Shanks

Have you used Pomegranate Molasses before?

Do you use your slow cooker all the way through the year, or just in Winter? If you do use it in warmer months what do you cook in it? 





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{ 11 comments… add one }
  • Lizzy (Good Things) August 12, 2014, 1:57 pm

    Yummy! Perfect for the depths of winter!

  • e / dig in hobart August 14, 2014, 10:01 am

    my eye is actually looking at the giant/pearly couscous! i tried to cook some recently, followed all the instructions on the packet – but it was gluggy and horrid! not what i expected!

    • Kyrstie Barcak August 15, 2014, 8:49 am

      Oh that is not good e, it can happen if you cook it for too long. Strange that the instructions were not correct on the box. I hope that you get to give it another try.

  • Tania @ The Cook's Pyjamas August 15, 2014, 10:05 am

    Lovely looking recipe Kyrstie. I do love pomegranate molasses.

    I use my slow cooker all year round. In summer I stick it outside and use it to cook large batches of beans and chickpeas for tossing in salads and for dips. You can freeze those that you don’t use immediately. This summer I am also going to try making chicken stock in the slow cooker for cooking grains. I usually let my stock tick along on the stove for a couple of days and can’t bear the thought of this in summer.

  • Barbara Good August 18, 2014, 5:01 pm

    Oooh, lamb shanks! I had some going in my slow cooker last week, but with simpler flavours than yours. The beauty of the slow cooker and lamb shanks in the slow cooker is that humble ingredients are transferred into insane flavour. I also love mine for soup to stock the freezer with – pea and ham was made last night. My kids love a slow cooker chicken satay that I make which is a bit less wintry than most other things.
    I had breakfast at a quirky little cafe a couple of weeks ago with my husband on a very rare kid-free outing. I had what they called Turkish eggs, basically pide bread spread with babaganoush, topped with a poached egg then spinkled with sumac and around that was drizzled a pomegranate syrup. It was delicious!

    • Kyrstie Barcak August 18, 2014, 9:51 pm

      Ohhhh Slow cooker satay sounds like something I would like to try. Your Turkish egg meal sounds divine! Lucky you getting a kid free outing, I understand how special that is as we rarely get one of those 🙂

  • Sia June 15, 2015, 4:14 pm

    Yum! This look great. I plan to add it to my menu plan for this week 🙂

    • Kyrstie Barcak June 15, 2015, 7:50 pm

      I hope that you enjoy it Sia. Lovely to see you here. Thanks for dropping by.

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