Artificial Flavors Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables

Total time3 hr 40 min

Prep time25 min

Cook time3 hr 15 min

4.7

(15)

Artificial Flavors Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables

Few dishes hit as deep as fall-off-the-bone braised lamb, and this one earns every bit of that comfort. The braising liquid is built entirely from real, whole ingredients — 100% pomegranate juice, apple cider vinegar, bone broth, and a warm blend of turmeric, Ceylon cinnamon, and fresh ginger — so there's nothing synthetic hiding in the pot. That matters more than you'd think, because many store-bought sauces, broths, and spice blends quietly sneak in artificial flavoring agents that are easy to miss on a label. Here, every layer of flavor comes from actual food: the deep sear on the lamb, the sweetness of parsnips and sweet potato, the brightness of fresh rosemary and thyme. The pomegranate juice does something almost magical to the braising liquid, turning it into a glossy, slightly tart sauce that clings to the tender meat and root vegetables beautifully. It's the kind of slow-cooked centerpiece that makes the whole house smell incredible and looks far more impressive than the effort involved. Serve it in a shallow bowl with a generous ladle of that braising liquid and a handful of fresh parsley, and dinner is genuinely something to look forward to.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!