Artificial Food Coloring Free 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 synthetic dye or artificial additive in sight. Every drop of color here comes from real food — the jewel-toned pomegranate juice, golden turmeric, and sweet potato chunks that turn the braising liquid into something almost too beautiful to eat. Packaged sauces and store-bought broth blends are notorious for sneaking in caramel color or other artificial dyes, so using 100% pomegranate juice and a clean bone broth keeps everything genuinely whole-food from start to finish. The Ceylon cinnamon and fresh ginger layer in warmth and complexity that makes the kitchen smell incredible while the Dutch oven does most of the work. Carrots, parsnips, and sweet potato soak up the braising liquid as they cook, turning tender and deeply savory alongside the lamb. A finishing scatter of fresh parsley keeps the presentation bright and fresh without any artificial help. This is the kind of low-effort, high-reward centerpiece that earns serious compliments at the table.
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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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