Chicken Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables
Deeply browned lamb shanks braised low and slow until the meat practically falls from the bone — this is the kind of dish that makes a kitchen smell absolutely incredible for hours. The braising liquid is built on 100% pomegranate juice, apple cider vinegar, and bone broth, which creates a rich, slightly tangy sauce that soaks into every chunk of carrot, parsnip, and sweet potato surrounding the shanks. A bloom of turmeric, Ceylon cinnamon, and fresh ginger gives the whole pot a warmly spiced depth that feels special without being fussy. Searing the shanks first in coconut oil is the move that locks in that gorgeous crust and builds the flavor foundation before everything goes into the oven. After nearly three hours at 325°F, the meat reaches that magical fork-tender stage where it pulls away from the bone with zero resistance — no carving required. It's a genuinely impressive centerpiece that works just as well for a quiet Sunday dinner as it does for feeding a crowd, and every component in the pot is completely free of poultry in any form. Finish each bowl with a ladle of that glossy braising liquid and a scatter of fresh parsley, and you've got a meal that looks and tastes like it took serious skill.
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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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