Braised Lamb and Pomegranate Molasses Over White Beans
Dinners + Mains

Braised Lamb and Pomegranate Molasses Over White Beans

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Serve with Sautéed Swiss Chard Slivered Almonds.

Recipe from Dr. Hyman

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Braised Lamb and Pomegranate Molasses Over White Beans
Nutrition Info Print Recipe
  • Prep: 30 m
  • Cook: 30 m
  • Total: 1 h
  • Servings:


  • 2 tbsp balsamic vinegar
  • 1 tbsp garlic
  • 1 tbsp Dijon mustard
  • 4 whole lamb shanks
  • 2 tbsp olive oil extra virgin
  • 1/2 onion diced
  • 1 tbsp garlic
  • 1 tbsp pomegranate molasses
  • 1 bay leaf
  • 1 tbsp sage fresh or 1 tsp dried sage
  • 1/4 tsp salt
  • 1 can cannellini beans
  • 1/4 cup water or red wine
  • 1/4 cup parsley fresh
  • 1/2 cup pomegranate seeds optional


  1. In a large shallow dish, combine the vinegar, garlic, and mustard.
  2. Trim excess fat from the lamb and place in the dish; turning to cover with the marinade. Let stand for 30 minutes.
  3. Meanwhile, heat the olive oil in a braising pan on medium heat.
  4. Add the onions and garlic and sauté until onions begin to brown, about 8 minutes.
  5. Add the lamb and sear on both sides. Pour molasses over lamb and continue to brown on both sides.
  6. Add the bay leaf, sage, salt, and beans with their liquid, and water or red wine.
  7. Simmer on low heat until lamb is tender and beans are heated through, about 15– 20 depending on the thickness of the lamb and how well done you like it.
  8. Garnish lamb and beans with pomegranate seeds and parsley.
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