Citric Acid 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)

Citric Acid 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, aromatic broth. The braising liquid here gets its gentle tang from pomegranate juice and a splash of apple cider vinegar rather than lemon juice or citrus fruit, which makes this a genuinely satisfying option for anyone navigating a citric acid restriction without wanting to sacrifice bold, complex flavor. Ceylon cinnamon, turmeric, and fresh ginger layer in warmth and depth, while carrots, parsnips, and sweet potato soak up every bit of that rich, pomegranate-kissed liquid as the pot slowly does its work in the oven. Searing the shanks first in coconut oil builds a gorgeous crust and those caramelized bits on the bottom of the Dutch oven become the backbone of the whole braise — don't skip that step. Bone broth ties everything together and keeps the dish nourishing from the inside out. It's the kind of meal that makes the whole house smell incredible for hours, and it lands on the table looking far more impressive than the effort it actually requires. A scatter of fresh parsley at the end adds a little brightness and color right before serving.

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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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