Barley Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables
Few dishes hit as deeply as fall-off-the-bone braised lamb, and this one earns every minute of its low-and-slow time in the oven. The shanks get a serious sear in coconut oil first, building that dark, caramelized crust that makes the finished braise so rich and satisfying. From there, pomegranate juice and apple cider vinegar create a braising liquid that's tangy, subtly sweet, and beautifully complex — no wine or grain-based thickeners needed, which is exactly what makes this recipe so easy to trust. Turmeric, Ceylon cinnamon, and fresh ginger weave through the sauce alongside rosemary and thyme, giving the whole pot a warmth that feels almost medicinal in the best possible way. Carrots, parsnips, and sweet potato soak up all of that braising liquid as they cook, turning tender and deeply flavored by the time the meat is ready. Grain-containing ingredients are a common hidden concern in braises and slow-cooked sauces, but every component here is straightforward and easy to verify — bone broth, whole vegetables, and pure pomegranate juice with no added sugar. Serve each shank in a shallow bowl with a generous ladle of sauce and a scatter of fresh parsley, and you have a centerpiece meal that looks like it came from a serious restaurant kitchen.
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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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