Black Pepper 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)

Black Pepper Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables

Few dishes hit the way a slow-braised lamb shank does — meat so tender it slides off the bone, surrounded by sweet root vegetables and a glossy, deeply savory broth. The braising liquid here gets its complexity from pomegranate juice, apple cider vinegar, and bone broth, building layers of tangy, rich flavor without relying on any peppercorns or pepper-derived spices. Ground turmeric and Ceylon cinnamon do the heavy lifting in the spice department, giving the dish warmth and earthiness that feels completely satisfying. Carrots, parsnips, and sweet potato soak up all that braising liquid as they cook, turning buttery and fragrant alongside the lamb. Searing the shanks first in coconut oil is a step worth taking seriously — those deeply browned edges are what give the finished braise its incredible depth. Fresh rosemary and thyme round everything out, and a scatter of flat-leaf parsley at the end adds a bright, herby finish. This is the kind of meal that makes the whole house smell extraordinary and tastes like you spent far more effort than you actually did.

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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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