Lactose 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)

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

Few things hit as deeply satisfying as fall-off-the-bone braised lamb, and this version delivers that comfort without a drop of dairy anywhere in the recipe. Coconut oil handles the searing, bone broth builds the braising liquid, and the result is a rich, glossy sauce that tastes like it took far more effort than it did. The real magic comes from 100% pomegranate juice and apple cider vinegar working together — they tenderize the meat and add a bright, slightly tangy depth that balances the warmth of turmeric and Ceylon cinnamon beautifully. Carrots, parsnips, and sweet potato soak up all that braising liquid as they cook, turning impossibly tender and fragrant alongside the lamb. Because every ingredient here is naturally free of dairy, there's no need to swap anything out or second-guess a label — it just works as written. A low, slow oven does most of the heavy lifting, so you can walk away while your kitchen fills with one of the best smells imaginable. Finish each bowl with a ladle of that deep, jewel-toned braising liquid and a scatter of fresh parsley, and dinner is genuinely something to be proud of.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!