High Fructose Corn Syrup 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)

High Fructose Corn Syrup Free Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables

Few dishes hit the way a slow-braised lamb shank does — meat so tender it practically sighs off the bone, surrounded by sweet root vegetables and a deeply savory, aromatic broth. The braising liquid here gets its subtle sweetness from 100% pomegranate juice with no added sugar, plus apple cider vinegar for brightness, so there's no sneaky syrup hiding anywhere in the pot. That matters more than it sounds, because sauces, broths, and even spice blends are common places for unwanted sweeteners to slip in unnoticed. Every ingredient in this recipe is straightforward and whole — lamb, coconut oil, fresh vegetables, bone broth, and a handful of warming spices like Ceylon cinnamon, turmeric, and ginger that build serious depth without any shortcuts. Searing the shanks first in a Dutch oven creates that gorgeous caramelized crust, and then the long, low oven braise does all the heavy lifting while your kitchen fills with an incredible fragrance. The parsnips, carrots, and sweet potato soak up the braising liquid and become meltingly soft, making this a complete, satisfying meal in a single pot. It's the kind of recipe that looks and tastes like you spent all day on it — because, honestly, you kind of did, and it's absolutely worth it.

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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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