Honey 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)

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

Few braises hit as deep as slow-cooked lamb shanks, and this one earns every minute of oven time. The braising liquid is built on 100% pomegranate juice and apple cider vinegar, which deliver that sweet-tart depth you might expect from a honey-glazed dish — no sweetener required. Ceylon cinnamon, turmeric, and fresh ginger layer in warmth and complexity, while carrots, parsnips, and sweet potato soak up the rich, spiced broth as everything cooks low and slow. A thorough sear before the braise goes into the oven locks in color and flavor, so the finished shanks come out deeply browned on the outside and fall-off-the-bone tender within. The bone broth keeps the sauce silky and full-bodied without any added sugars or sweeteners sneaking in through store-bought shortcuts. Served in a shallow bowl with the root vegetables and a generous ladle of braising liquid, this is the kind of meal that feels genuinely celebratory — and it happens to be completely free of any bee-derived ingredients without any compromise in richness or satisfaction.

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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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