Celery Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables
Few braises hit as deep as slow-cooked lamb shanks, and this version layers in pomegranate juice, warm spices, and a medley of root vegetables for something that feels genuinely special. The braising liquid — built on bone broth, apple cider vinegar, and 100% pomegranate juice — turns rich and slightly tangy as it reduces, coating every bite of fall-off-the-bone meat with incredible depth. Ceylon cinnamon and turmeric give the whole pot a subtle warmth without overwhelming the savory character of the lamb, while carrots, parsnips, and sweet potato soak up all that braising goodness as they cook. Searing the shanks first in coconut oil is the move that locks in a deep, caramelized crust before the long, slow oven braise does the rest of the work. For anyone navigating a diet that rules out celery and celery-derived ingredients, this recipe is naturally free of the concern — no celery seed, celery salt, or hidden stalk lurking in the aromatics or the broth base. The result is a showstopper bowl that looks like it came out of a serious restaurant kitchen but only asks you to be patient while the oven handles the heavy lifting. Finish with a scatter of fresh parsley and a generous ladle of that glossy braising liquid, and dinner is done.
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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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