Macadamia 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)

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

Few dishes deliver the kind of deep, soul-warming satisfaction that slow-braised lamb shanks do, and this version takes things to another level with pomegranate juice, sweet potato, parsnips, and a fragrant blend of turmeric, Ceylon cinnamon, and fresh ginger. The braising liquid builds into something almost sauce-like — tart and slightly sweet from the pomegranate and apple cider vinegar, rich from the bone broth, and layered with the herbal notes of rosemary and thyme. Searing the shanks first in coconut oil is the move that locks in that gorgeous, deeply browned crust before everything goes low and slow in the oven for hours. By the time it's done, the meat is falling off the bone and the root vegetables have soaked up every bit of that complex, spiced broth. This is the kind of recipe that makes the whole house smell incredible and feels genuinely impressive without requiring any specialty or hard-to-source ingredients. Every component here is straightforward and naturally free of tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. Scatter a little fresh parsley over the top before serving and bring it straight to the table in the Dutch oven for full effect.

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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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