Cashew 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)

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

Few dishes hit as deeply as a lamb shank that has spent hours becoming impossibly tender in a fragrant, jewel-toned braise. Here, pomegranate juice and apple cider vinegar create a braising liquid that is tart, slightly sweet, and rich all at once, while turmeric, Ceylon cinnamon, and fresh ginger layer in warmth without overwhelming the meat. Chunky carrots, parsnips, and sweet potato soak up every bit of that liquid as they cook, turning into soft, flavor-saturated bites that round out the bowl beautifully. The whole thing comes together in a Dutch oven — sear the shanks until deeply browned, build the braise, then let the oven do the heavy lifting for a few hours. Because every ingredient here is straightforward and whole-food based, there is no need to scan labels for hidden nut-based thickeners or sauces that might sneak in unwanted allergens. The finished dish is genuinely impressive — the kind of meal that looks like it took serious skill but mostly just required patience. Scatter some fresh parsley over the top and serve it in a shallow bowl with a generous ladle of that braising liquid, and dinner is done.

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)

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!