Gluten 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)

Gluten Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables

Few dishes hit the way a slow-braised lamb shank does — that moment when the meat practically slides off the bone and the whole kitchen smells like something extraordinary is happening. This one earns its depth from a braising liquid built on 100% pomegranate juice, bone broth, and apple cider vinegar, which reduces into a glossy, tangy-sweet sauce that clings to every bite. Ceylon cinnamon, turmeric, and fresh ginger layer in warmth without overwhelming the lamb, while chunky carrots, parsnips, and sweet potato soak up all that braising liquid and become impossibly tender alongside it. The entire thing comes together in a Dutch oven, which means the oven does the heavy lifting for nearly three hours while you do essentially nothing. Because every ingredient here is naturally free of gluten — no flour dredge, no thickener, no soy-based shortcuts — there's nothing to swap or second-guess. Just make sure your bone broth is sourced from a trusted brand if you're not making it at home, since that's the one place hidden additives can sneak in. Serve each shank in a shallow bowl with the vegetables and a generous pour of that braising liquid, and dinner is genuinely stunning.

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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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