Hazelnut 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)

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

Few dishes hit as deeply as fall-off-the-bone braised lamb, and this one earns every minute of its long, slow time in the oven. The combination of pomegranate juice, apple cider vinegar, and bone broth creates a braising liquid that is tangy, rich, and subtly sweet — nothing like the heavy wine-based braises you might be used to. Warm spices like Ceylon cinnamon and turmeric weave through the sauce alongside fresh rosemary and thyme, giving the whole pot an almost aromatic, slow-cooked magic that fills your kitchen for hours. Carrots, parsnips, and sweet potato soak up all of that braising liquid as they cook, turning tender and deeply flavorful by the time the shanks are ready to serve. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of hazelnuts and any nut-based ingredients — every component is straightforward and easy to verify at the store. The technique is simple: sear, build the base, braise low and slow, and let the oven do the heavy lifting until the meat pulls away from the bone with zero resistance. Ladle everything into a shallow bowl, scatter some fresh parsley on top, and you have a dinner that looks and tastes genuinely impressive.

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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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