Brazil Nut Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables
Few things are as deeply satisfying as fall-off-the-bone braised lamb, and this Dutch oven version delivers that melt-into-the-meat tenderness through a long, slow cook that does most of the work for you. The braising liquid is built from 100% pomegranate juice, apple cider vinegar, and bone broth, which creates a rich, slightly tangy sauce with a gorgeous depth of flavor that tastes far more complex than the ingredient list suggests. Carrots, parsnips, and sweet potato soak up all of that savory-sweet liquid as they cook, turning into buttery, spoonable bites that round out the whole dish beautifully. Ceylon cinnamon, turmeric, and fresh ginger add a warm, aromatic backbone without overwhelming the lamb, and the fresh rosemary and thyme keep everything grounded and herbaceous. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — no nut oils, no nut-based thickeners, just clean, whole ingredients you can verify at a glance. Searing the shanks first is the one step worth taking your time on, because those deeply browned edges are what give the final braise its incredible savory richness. Serve it in a shallow bowl with a generous ladle of the braising liquid and a scatter of fresh parsley, and it's the kind of meal that makes a weeknight feel like a special occasion.
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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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