Citrus Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables
Few braises hit as deep as slow-cooked lamb shanks, and this one delivers that fall-off-the-bone tenderness that makes the whole house smell incredible for hours. The braising liquid is built on 100% pomegranate juice and apple cider vinegar, which gives the dish its bright, fruity depth without relying on any citrus whatsoever — a genuinely smart swap that works beautifully here. Carrots, parsnips, and sweet potato soak up the spiced broth as everything cooks low and slow, turning silky and rich by the time the pot comes out of the oven. Ceylon cinnamon, turmeric, and fresh ginger layer in warmth and complexity, while rosemary and thyme keep things grounded and savory. The searing step is worth every minute — that deep brown crust on the shanks is what gives the braising liquid its body and color. Served in a shallow bowl with a generous ladle of the glossy pan sauce and a scatter of fresh parsley, this is the kind of meal that looks like you spent all day on it, because you kind of did — and it was absolutely worth it.
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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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