Breastfeeding Friendly Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables

Total time3 hr 40 min

Prep time25 min

Cook time3 hr 15 min

4.7

(15)

Breastfeeding Friendly Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables

Few meals feel as deeply nourishing as fall-off-the-bone braised lamb surrounded by sweet root vegetables and a rich, fragrant broth. This dish leans hard into ingredients that genuinely support a nursing body — bone broth for minerals, sweet potato and carrots for beta-carotene, and anti-inflammatory turmeric and ginger woven right into the braising liquid. The pomegranate juice brings a subtle tartness that balances the richness of the lamb without any added sugar, and Ceylon cinnamon adds warmth without overwhelming the whole pot. Searing the shanks first builds that deep, savory crust that makes the final braise taste like it came from a restaurant kitchen. Everything then slow-cooks together low and slow in the oven, so the collagen in the lamb melts into the liquid and creates a sauce that's almost silky. Parsnips and sweet potato soak up all those layered flavors and become impossibly tender alongside the meat. Serve it in a shallow bowl with a big ladle of braising liquid and a scatter of fresh parsley — it's the kind of meal that feels like genuine self-care on a plate.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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)
Can be omitted
flat-leaf parsley

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!