Slow Cooker Lamb Shank and Pomegranate Lasagna

Name: Slow Cooker Lamb Shank and Pomegranate Lasagna
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 2½ lb (1134 g) bone-in lamb shanks, trimmed of excess fat, at room temperature; 1 whole (200 g) yellow onion, large, roughly chopped; 4 cloves (20 g) garlic cloves, smashed; ½ cup (120 ml) pomegranate molasses; 1½ cup (360 ml) beef broth (low-sodium); 1 tsp (2½ g) ground cinnamon; ½ tsp (1.2 g) ground cumin; 1 tsp (5 g) kosher salt; ½ tsp (1 g) black pepper; 1 cup (100 g) walnuts, raw halves, roughly chopped, lightly toasted; 3 tbsp (43 g) unsalted butter; 3 tbsp (24 g) all-purpose flour; 2 cup (480 ml) whole milk, warm, at room temperature or warm; ¼ tsp (½ g) ground nutmeg; ¼ tsp (1.2 g) kosher salt; ⅛ tsp (¼ g) white pepper; 12 sheets (300 g) lasagna pasta sheets (no-boil or fresh); ½ cup (85 g) pomegranate seeds (arils), fresh (optional); ¼ cup (6 g) fresh mint leaves, loosely packed, chiffonade (thin ribbons) (optional)

From the MyKitchenBank Kitchen

A Persian-inspired lasagna layering tender slow-cooked lamb shanks with pomegranate molasses, toasted walnuts, and cinnamon, bound with a creamy béchamel sauce. The meat becomes fall-apart tender after hours in the slow cooker, while pomegranate adds bright acidity and subtle sweetness that balances the richness of the lamb and warm spices.

Prep: 30 min
Cook: 20 min
Wait: 8 hr
Total: 8 hr 50 min
Makes: 1 lasagna (9×13-inch / 23×33 cm), 6 servings

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Ingredients

6 servings

For the slow cooker
2½ lb (1134 g) bone-in lamb shanks, trimmed of excess fat, at room temperature
1 whole (200 g) yellow onion, large, roughly chopped
4 cloves (20 g) garlic cloves, smashed
½ cup (120 ml) pomegranate molasses
1½ cup (360 ml) beef broth (low-sodium)
1 tsp (2.5 g) ground cinnamon
½ tsp (1.2 g) ground cumin
1 tsp (5 g) kosher salt
½ tsp (1 g) black pepper
For assembly
1 cup (100 g) walnuts, raw halves, roughly chopped, lightly toasted
For the béchamel
3 tbsp (43 g) unsalted butter
3 tbsp (24 g) all-purpose flour
2 cup (480 ml) whole milk, warm, at room temperature or warm
¼ tsp (0.5 g) ground nutmeg
¼ tsp (1.2 g) kosher salt
⅛ tsp (0.3 g) white pepper
For assembly
12 sheets (300 g) lasagna pasta sheets (no-boil or fresh)
For serving
½ cup (85 g) pomegranate seeds (arils), fresh (optional)
¼ cup (6 g) fresh mint leaves, loosely packed, chiffonade (thin ribbons) (optional)

Equipment (6)

6-quart (6 L) slow cooker
9×13-inch (23×33 cm) baking dish
Small saucepan (1.5 qt / 1.5 L)
Large bowl
Wooden spoon or tongs
Meat thermometer (optional but helpful)

Steps

Before you start

Have lamb shanks at room temperature (about 30 minutes before cooking)
Preheat oven to 375°F (190°C) for the final baking step
Toast walnuts while assembling other ingredients to deepen their flavor
Read through assembly instructions—the slow cooker cooks the meat and creates a reduced sauce; the oven bakes the final lasagna

1
Slow cook the lamb
- Place the lamb shanks in a 6-quart (6 L) slow cooker.
- Add the chopped onion, smashed garlic, pomegranate molasses, beef broth, cinnamon, cumin, 1 tsp kosher salt, and ½ tsp black pepper.
- Stir to combine.
- Cover and cook on low for 8 hours (or high for 5 hours), until the lamb is fork-tender and the meat pulls away easily from the bone.
- The meat should be fall-apart tender.
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Ready when: Meat shreds easily with a fork and falls from bone
Tip: If your slow cooker runs hot, check at 7 hours. The lamb should never be boiling hard—it should gently simmer.
2
Shred the meat
- Remove the slow cooker insert and let cool for 10 minutes.
- Pull the lamb shanks from the cooking liquid and set them on a cutting board.
- Once cool enough to handle, discard the bones and any excess fat, and shred the meat into bite-sized pieces using two forks (you should have roughly 1.5 to 1.75 lb / 680–790 g of shredded meat).
- Return the shredded meat to the slow cooker and stir gently.
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Ready when: Meat shreds into bite-sized pieces without resistance
Tip: Don't discard the cooking liquid—it's flavor-packed. Keep it in the slow cooker to keep the meat moist.
3
Toast the walnuts
- While the lamb is cooling, spread the chopped walnuts on a small baking sheet or dry skillet over medium heat.
- Toast for 3 to 4 minutes, shaking or stirring occasionally, until fragrant and lightly golden.
- Transfer to a small bowl and set aside.
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Ready when: Walnuts smell toasted and are light golden at edges
Tip: Toasting deepens the nutty flavor and adds a subtle roasted texture. Don't skip this step—it takes just minutes and makes a real difference.
4
Make the béchamel sauce
- In a small saucepan, melt 3 tbsp (43 g) butter over medium heat.
- Add 3 tbsp (24 g) flour and whisk constantly for 1 minute to form a roux (a smooth paste).
- Gradually pour in 2 cups (480 ml) warm milk, whisking continuously to prevent lumps.
- Continue cooking and stirring for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon.
- Season with ¼ tsp salt, 1/8 tsp white pepper, and ¼ tsp ground nutmeg.
- Remove from heat and set aside to cool slightly (the sauce will thicken more as it cools).
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Ready when: Sauce coats the back of a spoon; no flour lumps visible
Tip: Add milk slowly while whisking to avoid lumps. If lumps do form, strain the sauce through a fine-mesh sieve before layering.
5
Preheat and prepare the baking dishOven 375°F / 190°C
- Preheat your oven to 375°F (190°C).
- Lightly oil or butter a 9×13-inch (23×33 cm) baking dish.
- Pour a thin layer of the lamb cooking liquid (about ¼ cup / 60 ml) into the bottom of the baking dish to prevent sticking and keep the lasagna moist.
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Tip: Using the lamb cooking liquid instead of plain water adds more flavor to the finished dish.
6
Layer the lasagna
- Spread a thin layer of béchamel sauce (about 3 tbsp / 45 ml) over the liquid in the baking dish.
- Lay 3 pasta sheets side by side (break or trim to fit if using no-boil sheets).
- Spoon about ⅓ of the shredded lamb mixture (roughly 1.75 cups / 350 g) over the pasta, spread evenly.
- Drizzle with about ¼ cup (60 ml) of the lamb cooking liquid.
- Sprinkle with ⅓ of the toasted walnuts (about ⅓ cup / 33 g).
- Spread about 4 tbsp (60 ml) of béchamel over this layer.
- Repeat this sequence two more times: pasta sheets, lamb, cooking liquid, walnuts, béchamel.
- Finish with a final layer of 3 pasta sheets, the remaining béchamel sauce, and a few walnut pieces on top for garnish.
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Ready when: All ingredients layered evenly with béchamel on top
Tip: Don't compress the layers—let them rest gently. The liquids will redistribute as the lasagna bakes and hydrate the pasta sheets.
7
Bake the lasagnaOven 375°F / 190°C
- Cover the baking dish loosely with aluminum foil (mist the foil with cooking spray so it doesn't stick to the sauce).
- Bake at 375°F (190°C) for 20 to 25 minutes, until the lasagna is heated through and the edges are bubbling.
- Remove the foil in the last 5 minutes if you'd like the top to brown lightly.
- The internal temperature at the center should reach 160°F (71°C).
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Ready when: Edges bubble gently; center reaches 160°F (71°C); pasta is tender
Tip: If using fresh (boiled) pasta sheets instead of no-boil, reduce baking time to 15–18 minutes since they're already partially cooked.
8
Rest and garnish
- Remove from the oven and let the lasagna rest for 5 to 10 minutes before cutting.
- This allows the layers to set slightly and makes serving easier.
- Garnish with fresh pomegranate seeds (if using) scattered across the top and fresh mint chiffonade for brightness and color.
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Ready when: Lasagna is warm throughout and cuts cleanly with a spatula
Tip: Don't skip the resting step—it's the difference between a neat slice and a sloppy plate.

Good to know

Tips

Pomegranate molasses is not pomegranate juice—it's a thick, deeply sour reduction. Look for it in the international or Middle Eastern aisle, or online. It's the key to authentic Persian flavor and can't be fully replicated by the substitution.
Don't fear the 8-hour slow-cook time. The lamb develops incredible depth and tenderness, and the pomegranate and spices meld beautifully. You can also cook on high for 5 hours if you're in a hurry, but low heat is gentler and yields more tender meat.
If your lasagna seems very wet after baking, it's likely too much cooking liquid was added. The lamb's liquid should keep the pasta moist without drowning it. In future batches, use ¼ to ⅓ cup (60–80 ml) per layer rather than ½ cup (120 ml).

Make ahead

The lamb can be slow-cooked up to 2 days ahead and refrigerated in its cooking liquid. Assemble and bake the lasagna the day you serve it. Alternatively, assemble the complete unbaked lasagna, cover tightly with plastic wrap, and refrigerate for up to 24 hours; extend the baking time by 5 minutes if baking from cold.

Storage & reheating

Store covered in the refrigerator for up to 3 days. Reheat individual portions in a 300°F (150°C) oven for 12–15 minutes, covered, or microwave on 50% power for 2–3 minutes. Do not freeze—the béchamel sauce and pasta don't refreeze well and become grainy.

Substitutions

pomegranate molasses → ⅜ cup (90 ml) pomegranate juice plus 2 tbsp (30 ml) balsamic vinegar. Reduces with the lamb to a similar tangy-sweet sauce; stir in during the last 30 minutes of cooking so the liquid concentrates.
walnuts, raw halves → pistachios or blanched almonds, roughly chopped. Toasted pistachios add a slightly sweet, Persian note; almonds are more neutral. Toast the same way.
lasagna pasta sheets (no-boil or fresh) → fresh egg lasagna sheets or sheets made from whole wheat. Fresh sheets cook faster (reduce oven time to 15 minutes), while whole wheat adds a nuttier flavor and more fiber.
bone-in lamb shanks → 2 lb (900 g) lamb shoulder, cut into 2-inch (5 cm) chunks. Shoulder meat will shred in the same time and cooks evenly without bones. Trim excess fat before adding to the slow cooker.