Lupin 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)

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

Few things satisfy quite like a lamb shank that has spent hours in the oven, slowly surrendering to a rich, fragrant braise until the meat practically falls from the bone. This dish builds deep flavor from a genuinely beautiful combination — pomegranate juice and apple cider vinegar bring a bright, tangy backbone, while turmeric, Ceylon cinnamon, and fresh ginger layer in warmth without any heaviness. Chunky carrots, parsnips, and sweet potato soak up all of that braising liquid, turning impossibly tender alongside the lamb. The whole thing comes together in a Dutch oven, which means you get that slow-cooked, restaurant-worthy result without any complicated technique. For anyone navigating lupin avoidance, this recipe is naturally a safe choice — every ingredient is straightforward and whole, with no flour-based thickeners, legume derivatives, or processed additives anywhere in the pot. The braising liquid reduces into a glossy, spoonable sauce that you'll want to ladle generously over everything in the bowl. Finished with a handful of fresh parsley, it's the kind of meal that looks and tastes like you spent all day on it — because, in the best possible way, you kind of did.

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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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