Pomegranate molasses in place of some of the juice

I'm wondering if one way to contend with the issue of reducing the sauce that people seem to be having is to substitute some of the pom juice with molasses? Essentially you could get a head-start on the reduction because the molasses is basically concentrated juice... has anyone tried this?

Tam Onster
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Pomegranate-Braised Lamb Shanks
Recipe question for: Pomegranate-Braised Lamb Shanks

2 Comments

Lori T. November 21, 2020
Providing the pomegranate molasses you used did not contain sugar, you could substitute a bit for some of the juice. However, pomegranate molasses is not so easily found every place- while the juice seems more widely distributed. And don't forget, the juice is also there to help tenderize the lamb shanks. It might not be so easy to penetrate if the liquid is too thick. One other way around the conundrum might be to either leave the cover lid slightly ajar or peel back some of the foil, the last hour of baking to allow fr some evaporation.
 
Nancy November 22, 2020
Also, with the usual added sugar, the pomegranate molasses will do more to coat the meat (like a barbecue sauce) and less to penetrate and soften it.
 
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