Gut Friendly Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables

Total time3 hr 40 min

Prep time25 min

Cook time3 hr 15 min

4.7

(15)

Gut Friendly Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables

Few things satisfy on a deep, primal level quite like fall-off-the-bone braised lamb, and this version layers in pomegranate juice, bone broth, and warming spices to create something genuinely special. The long, slow oven braise does all the heavy lifting — collagen-rich shanks break down into silky, fork-tender meat while the braising liquid reduces into a glossy, tangy sauce that tastes like it took far more effort than it did. Coconut oil replaces conventional cooking fats for the sear, and the broth base keeps everything nourishing and easy on the digestive system without sacrificing any richness. Carrots, parsnips, and sweet potato soak up the pomegranate and apple cider vinegar broth as they cook, turning tender and deeply flavored — they're practically a side dish built right into the pot. Ceylon cinnamon, turmeric, and fresh ginger round out the spice profile with gentle warmth rather than heat, making this a dish that feels restorative as much as indulgent. Served in a shallow bowl with a generous ladle of braising liquid and a scatter of fresh parsley, it's the kind of meal that looks stunning with almost no plating effort required. Whether you're cooking for a crowd or meal-prepping something that reheats beautifully, this braise delivers serious comfort with every ingredient earning its place.

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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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