Carrageenan 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)

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

Few dishes hit the way a slow-braised lamb shank does — meat so tender it practically sighs off the bone, surrounded by sweet root vegetables and a deeply savory, jewel-toned broth. The braising liquid here gets its gorgeous color and subtle tartness from 100% pomegranate juice and apple cider vinegar, while Ceylon cinnamon, turmeric, and fresh ginger layer in warmth without any heaviness. Every ingredient is whole and straightforward, which matters when you're trying to avoid the thickeners and stabilizers that sneak into so many packaged broths, sauces, and even spice blends. Using a clean bone broth — homemade or a trusted compliant brand — keeps the braising liquid pure and rich without any additives you'd rather skip. The technique is simple: a hard sear to build flavor, then a long, low oven braise that does all the real work while your kitchen fills with an incredible aroma. Carrots, parsnips, and sweet potato soak up the braising liquid as they cook, turning buttery and fragrant by the time the shanks hit the table. It's the kind of meal that looks and tastes like you spent all day on it — because, honestly, the oven 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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