Low Iodine Slow-Braised Lamb Shanks with Pomegranate & Root Vegetables
Few dishes feel as deeply satisfying as fall-off-the-bone braised lamb, and this one delivers that comfort with a flavor profile that's genuinely special. The pomegranate juice brings a tart, fruity depth to the braising liquid that balances beautifully against the warm spice of turmeric and Ceylon cinnamon, while chunks of carrot, parsnip, and sweet potato soak up every bit of that rich, aromatic broth. Managing iodine intake often means scrutinizing packaged sauces and store-bought broths, but this recipe keeps things clean by relying on whole vegetables, fresh herbs, and a homemade or carefully sourced bone broth with no hidden additives. Coconut oil handles the searing, and the seasoning stays simple with fine sea salt — no iodized table salt, no seafood-derived ingredients, no surprises. The long, slow braise in a covered Dutch oven does all the heavy lifting, coaxing the collagen from the shanks into a glossy, spoonable sauce you'll want to eat with a spoon long after the meat is gone. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that makes the whole bowl look as good as it tastes. This is the kind of recipe that makes a restricted eating period feel like anything but a sacrifice.
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Learn more →Ingredients
4 servings
- 4 lamb shanks (about 1 lb / 450g each)
- 1 ½ tsp fine sea salt, dividedChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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