Beef 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)

Beef Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables

Few things hit the table with as much drama and depth as a slow-braised lamb shank, and this one earns every bit of the anticipation. The shanks are seared until deeply browned in a Dutch oven, then nestled into a braising liquid built from 100% pomegranate juice, apple cider vinegar, and bone broth — a combination that turns rich and slightly tangy as it slowly reduces in the oven. Carrots, parsnips, and sweet potato soak up all of that fragrant liquid alongside the meat, making the vegetables just as craveable as the star of the dish. Ground turmeric, Ceylon cinnamon, fresh ginger, rosemary, and thyme layer in warmth and complexity without a single ingredient that feels out of place. The long, low braise — somewhere between two and a half to three hours — coaxes the collagen out of the bone and into the sauce, giving you that glossy, spoonable braising liquid that makes the whole bowl feel like something from a serious restaurant kitchen. Since every component here is straightforward and clearly sourced, there's no guesswork about what's in the pot, which is a genuine relief when you're cooking for people with specific dietary needs. Scatter a little fresh parsley on top before serving and prepare for the kind of silence at the table that means everyone is too busy eating to talk.

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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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