AIP Friendly Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables
Few things satisfy quite like fall-off-the-bone braised lamb, and this version delivers that deep, slow-cooked richness without a single ingredient that conflicts with autoimmune protocol eating. The braising liquid is built from 100% pomegranate juice, apple cider vinegar, and bone broth, which means no nightshades, no grains, and no dairy — just layers of tart, savory flavor that develop over nearly three hours in the oven. Turmeric, Ceylon cinnamon, fresh ginger, and woody herb sprigs do all the heavy lifting in the spice department, keeping things warming and aromatic while staying firmly within AIP guidelines. Carrots, parsnips, and sweet potato chunks soak up the braising liquid as they cook, turning buttery and sweet alongside the lamb. Searing the shanks first in coconut oil builds a gorgeous crust and adds that rich, caramelized depth you'd expect from a restaurant braise. The whole pot comes together in a Dutch oven, so cleanup is minimal and the presentation — each shank nestled in a pool of glossy braising liquid — looks genuinely impressive for a weeknight or a dinner party. Serves four, and the leftovers reheat beautifully.
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Learn more →Ingredients
4 servings
- 4 lamb shanks (about 1 lb / 450g each)
- 1 ½ tsp fine sea salt, divided
- 3 tbsp coconut oil
- 1 large yellow onion, roughly chopped
- 6 garlic cloves, smashed
- 3 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, cut into 2-inch pieces
- 1 medium sweet potato, peeled and cut into 2-inch chunks
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ½ tsp ceylon cinnamon
- 1 cup 100% pomegranate juice (no added sugar)
- 3 tbsp apple cider vinegar
- 2 cups bone broth (homemade or aip-compliant brand)
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the lamb shanks thoroughly dry with paper towels and season all over with 1 tsp of the salt.
- 2
Heat the coconut oil in a 6-quart Dutch oven over medium-high heat until shimmering. Add 2 lamb shanks and sear, turning with tongs every 2–3 minutes, until deeply browned on all sides, about 10–12 minutes total. Transfer to a plate and repeat with the remaining 2 shanks.
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