Braised Balsamic and Molasses Lamb Braised Balsamic and Molasses Lamb

Braised Balsamic and Molasses Lamb | Food styling by Ashley Denton | Prop styling by Madeleine Johari Image by: Jodi Pudge

The strong flavour of molasses stands up to lamb shanks, while braising mellows out the complex flavours. Serve with a side of couscous and an extra sprinkling of fresh thyme.

  • Prep time 30 minutes
  • Total time 2 hours



Sprinkle lamb all over with 1/4 tsp of the salt and pinch of the pepper.

In large Dutch oven, heat 2 tsp of the oil over medium-high heat; cook lamb, turning occasionally, until browned all over, about 5 minutes. Transfer to plate. Set aside.

In same pan, heat remaining oil over medium-high heat; cook onions, garlic and remaining salt and pepper, stirring, until softened, about 5 minutes. Stir in tomato paste and thyme; cook, stirring, until fragrant, about 1 minute. 

Stir in vinegar, molasses, brown sugar and 1 1/3 cups water. Return lamb to pan; bring to boil. Cover and braise in 350°F oven until lamb is fork-tender, about 1 1/2 hours. Transfer lamb to a plate; keep warm. Discard thyme.

Skim from surface of cooking liquid. Bring cooking liquid to simmer and cook until reduced by half, about 10 minutes. Return lamb to pan; cook for 2 minutes.

Makes 4 to 6 servings.

Nutritional facts Per each of 6 servings: about

  • Fibre 1 g
  • Sodium 448 mg
  • Sugars 12 g
  • Protein 35 g
  • Calories 297
  • Total fat 9 g
  • Potassium 1014 mg
  • Cholesterol 106 mg
  • Saturated fat 3 g
  • Total carbohydrate 19 g


  • Iron 35
  • Folate 35
  • Calcium 14
  • Vitamin A 1
  • Vitamin C 8
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Lunch & Dinner

Braised Balsamic and Molasses Lamb