Fructose Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables
Few dishes deliver the kind of deep, soul-warming satisfaction that fall-off-the-bone braised lamb does, and this Dutch oven braise is genuinely spectacular. The shanks are seared until deeply browned before slow-roasting in a fragrant bath of pomegranate juice, bone broth, and apple cider vinegar — building layers of savory, slightly tangy richness that coat every bite. Carrots, parsnips, and sweet potato soak up all that braising liquid as they cook, turning tender and almost silky alongside the meat. Managing fructose intake can make fruit-forward recipes feel off-limits, but 100% pomegranate juice with no added sugar keeps the sweetness in check while still delivering that gorgeous ruby color and complexity. Ceylon cinnamon, turmeric, and fresh ginger round out the spice profile without relying on any high-fructose additions or hidden sweeteners. The whole thing comes together with minimal hands-on effort — a good sear, a quick sauté, and then the oven does the heavy lifting for a few hours. Ladle it into shallow bowls with a scatter of fresh parsley and you have a dinner that looks and tastes like it took far more work than it did.
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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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