MSG 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)

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

Few dishes hit as deeply as fall-off-the-bone braised lamb, and this version delivers that kind of soul-satisfying comfort without a single packet of seasoning mix or store-bought sauce to worry about. That matters more than it sounds — many commercial broths, spice blends, and even pomegranate juices sneak in additives that can be hard to spot on a label. Here, every element is clean and intentional: 100% pomegranate juice, apple cider vinegar, and a homemade or carefully sourced bone broth form the braising liquid, while turmeric, Ceylon cinnamon, and fresh ginger do all the heavy flavor lifting naturally. The result is a braise that's deeply savory, faintly sweet, and warmly spiced — nothing artificial needed. Carrots, parsnips, and sweet potato soak up that gorgeous braising liquid as the shanks slowly become impossibly tender in the oven, making this a true one-pot meal. A scatter of fresh parsley at the end brightens the whole bowl and keeps everything tasting vibrant. It's the kind of recipe that makes a slow Sunday afternoon feel completely worth it.

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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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