Chestnut Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables
Few things are as deeply satisfying as fall-off-the-bone lamb that has spent hours soaking up a rich, fragrant braise, and this dish delivers exactly that. Pomegranate juice and apple cider vinegar create a braising liquid that is both tangy and subtly sweet, while Ceylon cinnamon, turmeric, and fresh ginger layer in warmth without overwhelming the meat. Carrots, parsnips, and sweet potato soak up every bit of that glossy, aromatic liquid as they cook, turning tender and deeply flavorful alongside the shanks. The whole thing comes together in a Dutch oven with a straightforward sear-then-braise technique that does most of the work for you in the oven. For anyone navigating tree nut concerns, this recipe is naturally free of chestnuts and chestnut-derived ingredients — every component is a whole food or a simple pantry staple, so there is nothing hidden to second-guess. Bone broth and coconut oil keep the base rich and satisfying without relying on anything that could cause a problem. Finish each bowl with a scatter of fresh parsley and a generous ladle of that braising liquid, and you have a showstopper meal that feels worthy of a special occasion but is genuinely approachable to make.
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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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