Preheat your oven to 325°F (160°C).

Season the beef brisket generously with salt and pepper. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the brisket on all sides until browned (about 3-4 minutes per side). Remove the brisket from the pot and set aside.

In the same pot, add the garlic cloves and halved shallots. Sauté for about 2-3 minutes until fragrant and slightly caramelized.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow it to simmer for 2-3 minutes until slightly reduced.

Stir in the beef broth, brown sugar, pomegranate molasses, and wild thyme. Bring the mixture to a gentle simmer.

Return the brisket to the pot, ensuring it is submerged in the liquid. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.

Braise the brisket in the oven for 3-4 hours, or until it is fork-tender. Check occasionally and turn the brisket halfway through cooking.

Once the brisket is cooked, remove it from the pot and let it rest for about 15 minutes. Strain the cooking liquid into a saucepan, discarding solids. Bring the liquid to a boil and reduce until slightly thickened for a velvety gravy.

Slice the brisket against the grain and serve it drizzled with the roasted shallot gravy. Garnish with fresh thyme sprigs if desired.