Dairy Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables
Few dishes hit as deeply as fall-off-the-bone braised lamb, and this one delivers that slow-cooked magic without a drop of butter, cream, or any other dairy in sight. Coconut oil handles the searing beautifully, building a rich, caramelized crust on each shank before the real alchemy begins. The braising liquid is where this recipe truly shines — pomegranate juice and apple cider vinegar bring a bright, fruity acidity that balances the earthy warmth of turmeric, Ceylon cinnamon, and fresh ginger in a way that feels almost luxurious. Bone broth ties everything together, creating a deeply savory sauce that soaks into the sweet potato, parsnips, and carrots as they slowly become meltingly tender alongside the meat. Because every ingredient here is naturally free of dairy, there's no need to swap anything out or second-guess a label — it's just clean, bold, satisfying cooking from start to finish. This is the kind of centerpiece meal that makes a Sunday afternoon feel well spent, and the leftovers — if there are any — taste even better the next day.
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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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